Easy Mushroom Tartlets Recipes

MUSHROOM PHYLLO TARTLETS

Mushroom Phyllo Tartlets image

These are really easy, can be made ahead, frozen etc... and are quite tasty warm or cold. If you are intimidated by phyllo dough (don't be, phyllo is your friend, and very forgiving) you could use Crescent dinner rolls, rolled and cut into squares, for the pastry.

Provided by Lois M

Categories Vegetable

Time 40m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

4 sheets phyllo dough or 1 (8 ounce) can pillsbury crescent roll dough
3 1/2 tablespoons butter, separated
8 ounces fresh mushrooms, finely chopped
1 tablespoon flour
1 finely chopped shallots or 2 tablespoons onions
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley, for garnish (optional)

Steps:

Heat oven to 350°F.
Melt 2 tbsp butter in a large skillet over medium heat.
Add mushrooms, shallots and garlic & flour; mix well.
Cook 5 minutes or until tender, stirring frequently.
Add cream and cheese; mix well.
Cook 2 to 3 more minutes or until most of the liquid has evaporated, stirring frequently; set aside.
Melt remaining butter in a small dish in microwave.
Brush one sheet of phyllo with butter, place another sheet on top, and brush with butter, repeat, do not butter top of last sheet.
Cut phyllo into 24 equal squares, and place each square into ungreased mini muffin cups.
Spoon one heaping teaspoon mushroom mixture into each cup.
Bake at 350°F for 8-10 minutes or until golden brown.
Sprinkle with parsley.

PARMESAN MUSHROOM TARTLETS

Parmesan Mushroom Tartlets image

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

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

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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