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Mushroom Garlic Tarts Recipe

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This recipe for Mushroom Garlic Tarts is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 T butter
1 8oz.pkg. fresh mushrooms, finely chopped
1 T flour
1 T onion, finely chopped
2 garlic cloves, finely chopped(1-2 tsp minced)
1/2 C cream or milk
1/4 C parmesan cheese, grated

1 8 oz. can Pillsbury Refrigerated Crescent Dinner Rolls (or Pillsbury flaky dough sheet)
2 T fresh parsley, chopped

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
12 large or 24 small

 

 

 

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