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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
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    2 dozen


  • 2 tablespoons butter
  • 1/2 pound fresh mushrooms, chopped
  • 1 green onion, chopped, divided
  • 1 garlic clove, minced
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1 tube (8 ounces) refrigerated seamless crescent dough sheet


  • 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.

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  • ash953
    Dec 21, 2019

    These were a hit at a Holiday party I went to last weekend. Easy to make. Deliciously rich! Making them again today by request!

  • triciaclements
    Apr 23, 2018

    Very tasty. I love recipes that are simple to make and present so well!