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

83 Ratings

5 Stars 16%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 12 )

0d944d80-be3f-4ba3-b8b6-2d0490f5e194

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.

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.

Review & Comments

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BConnors

report Posted Jan. 6, 2013 5:50 PM

I made these for a holiday get-together, and they were a hit!

jpaller

report Posted Sep. 2, 2012 12:35 PM

Best appetizer recipe! I've made it many times and friends now request it for me to bring. It's easy to make the mushroom mixture ahead of time and then all you have to do is spoon it in and bake it when you are ready to serve. It always disappears quickly!

BMNichols11

report Posted Aug. 26, 2012 10:28 PM

Just made these for the first time today for my brother-in-law and his family. They were a big hit! Everyone loved them including the kids!! Definitely gets 5 stars from us!!!!

I_Fortuna

report Posted Nov. 9, 2011 10:55 AM

This is delicious, however I use neufachtel cheese instead of cream cheese for lower fat. No cream. I add some bread crumbs and a little white wine. Chop the stems of the mushrooms and use them in the filling. Add a little salt no garlic or parmesan is necessary. Garlic masks the delicate flavor of the mushrooms. No need to saute the mushrooms, just mix the ingredients together, stuff the shells and bake. Easy and less fuss. I use this filling for stuffed mushrooms too.

non-sleep

report Posted Jan. 24, 2011 11:24 AM

Oh my god! I felt like a real chef after I made these! The taste is GREAT, technique is not hard. I was so proud to bring them to the party!