MUSHROOM-GARLIC CREAM TARTLETS (CROWD SIZE)
Bite-size appetizers couldn't be easier with crescent dough and a mini muffin pan.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 35m
Yield 48
Number Of Ingredients 9
Steps:
- 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.
- Unroll each can of dough into 2 long rectangles; firmly press perforations to seal.
- 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.
- 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 Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Tartlet, Sodium 100 mg, Sugar 1 g, TransFat 1/2 g
MUSHROOM-GARLIC CREAM TARTLETS
Bite-size appetizers couldn't be easier with crescent dough and a mini muffin pan.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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 Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Tartlet, Sodium 100 mg, Sugar 1 g, TransFat 1/2 g
MUSHROOM GARLIC CREAM TARTS
This is a recipe from Pillsbury.com. l always have to double the recipe because they get eaten up so fast. People can't believe it only take 15 minutes to throw these little gems together. If you end up doubling the recipe, I suggest using just 3 Tbsp butter and 3/4 cup cream. Otherwise the filling can get a little runny. This is a very easy recipe to change according to your tastes. Substitute olives for mushrooms, use chives, chopped nuts, even artichoke hearts, whatever you like. I also generally use margarine, light cream and low fat crescent rolls and they're still delicious. You can't go wrong with this recipe. Enjoy!!
Provided by quiet603
Categories Cheese
Time 35m
Yield 24 Tarts, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350°F Spray muffin pan with non-stick spray (mini muffin pan for tartlets and regular muffin pan for larger tarts). 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 (or 6 sqaures if making larger tarts). Place 1 square in each of 24 ungreased mini muffin cups (use a regular muffin pan for larger tarts). Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon (2 tsp for larger tarts) 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 tarts.
Nutrition Facts : Calories 126.7, Fat 7.5, SaturatedFat 4.2, Cholesterol 30.1, Sodium 141.6, Carbohydrate 11.7, Fiber 1, Sugar 1.3, Protein 3.6
MUSHROOM-GARLIC CREAM TARTLETS
Bite-size appetizers couldn't be easier with crescent dough and a mini muffin pan.
Categories Appetizer
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- 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.
- Unroll dough into 2 long rectangles; firmly press perforations to seal.
- 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.
- 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 Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2.5 g, ServingSize 24, Sodium 100 mg, Sugar 1 g, TransFat 0.5 g
MUSHROOM-GARLIC CREAM TARTLETS
These make wonderful appetizers. You can prepare the filling and the crescent dough tartlet cups ahead. Just cover and refrigerate them separately for up to 2 hours. Fill the cups just before baking.
Provided by CookingONTheSide
Categories Cheese
Time 55m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- In 12-inch skillet, melt butter over medium heat.
- Cook mushrooms, onion, garlic and flour in butter 5 minutes or until vegetables are tender, stirring frequently.
- Stir in cream and cheese, cook 2-3 minutes or until most of liquid has evaporated, stirring frequently.
- Unroll dough into 2 long rectangles, firmly press perforations to seal.
- Cut each rectangle into 12 squares.
- Place 1 square in each of 24 ungreased mini muffin cups.
- Firmly press in bottom and up sides, leaving corners of dough extended over edges of each cup.
- Spoon 1 heaping teaspoon mushroom mixture into each cup.
- Bake 9-12 minutes or until golden brown.
- Remove tartlets from oven, sprinkle with thyme.
- Cool 5 minutes, then remove tartlets from pan.
- Serve warm.
- Store in refrigerator.
- For garnish, if desired, sprinkle coarse sea salt on the serving plate. Top the tartlets with quartered small mushrooms and fresh thyme.
Nutrition Facts : Calories 62.9, Fat 3.7, SaturatedFat 2.1, Cholesterol 15, Sodium 76.7, Carbohydrate 5.8, Fiber 0.5, Sugar 0.6, Protein 1.8
WILD MUSHROOM TARTLETS
Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
- Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
- Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.
Nutrition Facts : Calories 473 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium
PARMESAN MUSHROOM TARTLETS
My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they're best warm from the oven with a sprinkling of green onion.-Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.
Nutrition Facts :
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