Mushroom-Garlic Cream Tartlets (Crowd Size)

Bite-size appetizers couldn't be easier with crescent dough and a mini muffin pan.

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  • prep time 15 min
  • total time 35 min
  • ingredients 9
  • servings 48
 

Ingredients

1/4
cup butter or margarine
2
packages (8 oz each) fresh mushrooms, finely chopped
2
tablespoons all-purpose flour
2
tablespoons finely chopped onion
4
cloves garlic, finely chopped
1
cup whipping cream
1/2
cup grated Parmesan cheese
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1/4
cup chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In 12-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
  • 2 Unroll each can of dough into 2 long rectangles; firmly press perforations to seal.
  • 3 Cut each rectangle into 12 squares. Place 1 square in each of 48 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
  • 4 Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.
  • 1 Heat oven to 350°F. In 12-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
  • 2 Unroll each can of dough into 2 long rectangles; firmly press perforations to seal.
  • 3 Cut each rectangle into 12 squares. Place 1 square in each of 48 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
  • 4 Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.

EXPERT TIPS

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Expert Tips

To make quantities of these easy appetizers- borrow additional mini muffin pans from your friends.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tartlet
Calories
70
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
10mg
10%;
Sodium
100mg
100%;
Total Carbohydrate
5g
5%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.