Mushroom-Garlic Cream Tartlets

(84)
  13 reviews
  • 15|min prep time
  • 35|min total time
  • 9 ingredients
  • 24 servings

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

Directions

  1. 1 Heat oven to 350°F. In 10-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. 2 If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
  3. 3 Cut each rectangle into 12 squares. Place 1 square in each of 24 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved