Mushroom-Garlic Cream Tartlets

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

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Servings 24

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83 Ratings

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ingredients 9
Prep Time 15 min
Total Time 35 min

Ingredients

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® Crescent Recipe Creations® refrigerated seamless dough sheet

2: tablespoons chopped fresh parsley

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Directions

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 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 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 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.