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Mushroom-Garlic Cream Tartlets

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  • Prep 15 min
  • Total 35 min
  • Servings 24
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Bite-size appetizers couldn't be easier with crescent dough and a mini muffin pan.
Created Apr 25, 2018
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Ingredients

  • 2 tablespoons butter or margarine
  • 1 cup 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 count) Pillsbury™ refrigerated crescents
  • 2 tablespoons chopped fresh parsley

Steps

  •  
    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
    Unroll dough into 2 long rectangles; firmly press perforations to seal.
  •  
    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

70 Calories, 5g Total Fat, 1g Protein, 5g Total Carbs, 1g Sugars

Nutrition Facts

Serving Size: 24
Calories
70
Total Fat
5g
Saturated Fat
2.5g
Trans Fat
0.5g
Cholesterol
10mg
Sodium
100mg
Total Carbs
5g
Dietary Fiber
0g
Sugars
1g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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