Mushroom-Crab-Asparagus Tart

This restaurant-fancy savory tart is ready to bake in just 20 minutes!

  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 10
  • servings 8

Ingredients

1
(9-oz.) box Green Giant™ Frozen Asparagus Cuts
1/4
cup butter or margarine
1
lb. fresh mushrooms, coarsely chopped
1/2
cup Progresso™ Parmesan Bread Crumbs
1/4
teaspoon pepper
8
oz. (2 cups) shredded sharp Cheddar or Swiss cheese
1/2
lb. lump crabmeat or 1 (6-oz.) can lump crabmeat, drained
1
(8-oz.) container garlic-and-herb spreadable cheese
4
eggs
2
tablespoons chopped fresh parsley
  • 1 Heat oven to 375°F. Spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray. Cook asparagus as directed on box; drain and cool.
  • 2 Meanwhile, in 12-inch skillet, melt butter over medium heat. Add mushrooms; cook about 5 minutes, stirring frequently, just until tender. Stir in bread crumbs and pepper. Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish. Sprinkle shredded cheese over mushrooms. Top with asparagus and crabmeat.
  • 3 In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley. Beat with electric mixer on medium speed or cover and blend on low speed until smooth. Pour evenly over crabmeat.
  • 4 Bake at 375°F. for 30 to 35 minutes or until set in center and edges are golden brown. Sprinkle remaining tablespoon parsley over top. Let stand 10 minutes before serving. Carefully remove side of pan. Cut into wedges or squares.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/8 of Recipe
    Calories
    380
    (
    Calories from Fat
    260),
    % Daily Value
    Total Fat
    29g
    29%
    (Saturated Fat
    17g,
    17%
    ),
    Cholesterol
    210mg
    210%;
    Sodium
    460mg
    460%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    1g
    1%
      Sugars
    3g
    3%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    8%;
    Calcium
    25%;
    Iron
    15%;
    Exchanges:
    1 Vegetable; 3 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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