Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Save

308
Print

924
Pinterest

118
Email

0
Facebook

0

Mushroom-Crab-Asparagus Tart

(6)

4 reviews

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

Pinterest

118
Facebook

0
Save

308
Email

0
Print

924

Try These Next

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

Bake-Off® Contest 41, 2004

Linda Miranda

Wakefield, Rhode Island

Ingredients

1: (9-oz.) box 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

Steps

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.

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; 45%
Saturated Fat 17g 85%
Cholesterol: 210mg; 70%
Sodium: 460mg; 19%
Total Carbohydrate: 10g; 3%
Dietary Fiber 1g 4% Sugars 3g
Protein: 21g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 8%; 8%
Calcium: 25%; 25%
Iron: 15%; 15%

Exchanges:

1 Vegetable; 3 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved

Follow Pillsbury: