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Parmesan Mushroom Tartlets

Name: Parmesan Mushroom Tartlets
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 dozen.
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 10 min.

Makes

2 dozen

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

Parmesan Mushroom Tartlets Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Parmesan Mushroom Tartlets

Ingredients

Directions

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