Mushroom Garlic Cream Tartlets Crowd Size Recipes

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MUSHROOM-GARLIC CREAM TARTLETS



Mushroom-Garlic Cream Tartlets image

Bite-size appetizers couldn't be easier with crescent dough and a mini muffin pan.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 35m

Yield 24

Number Of Ingredients 9

2 tablespoons butter or margarine
1 package (8 oz) 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 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2 tablespoons chopped fresh parsley

Steps:

  • 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.
  • 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.
  • 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.
  • 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 Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Tartlet, Sodium 100 mg, Sugar 1 g, TransFat 1/2 g

MUSHROOM-GARLIC CREAM TARTLETS (CROWD SIZE)



Mushroom-Garlic Cream Tartlets (Crowd Size) image

Bite-size appetizers couldn't be easier with crescent dough and a mini muffin pan.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 35m

Yield 48

Number Of Ingredients 9

1/4 cup butter or margarine
2 packages (8 oz each) fresh mushrooms, finely chopped
2 tablespoons all-purpose flour
2 tablespoons finely chopped onion
4 cloves garlic, finely chopped
1 cup whipping cream
1/2 cup grated Parmesan cheese
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/4 cup chopped fresh parsley

Steps:

  • Heat oven to 350°F. In 12-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.
  • Unroll each can of dough into 2 long rectangles; firmly press perforations to seal.
  • Cut each rectangle into 12 squares. Place 1 square in each of 48 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.
  • 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 Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Tartlet, Sodium 100 mg, Sugar 1 g, TransFat 1/2 g

MUSHROOM-GARLIC CREAM TARTLETS



Mushroom-Garlic Cream Tartlets image

Bite-size appetizers couldn't be easier with crescent dough and a mini muffin pan.

Categories     Appetizer

Time 35m

Yield 24

Number Of Ingredients 9

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:

  • 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.
  • Unroll dough into 2 long rectangles; firmly press perforations to seal.
  • 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.
  • 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 Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2.5 g, ServingSize 24, Sodium 100 mg, Sugar 1 g, TransFat 0.5 g

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

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 :

MUSHROOM-GARLIC CREAM TARTLETS



Mushroom-Garlic Cream Tartlets image

These make wonderful appetizers. You can prepare the filling and the crescent dough tartlet cups ahead. Just cover and refrigerate them separately for up to 2 hours. Fill the cups just before baking.

Provided by CookingONTheSide

Categories     Cheese

Time 55m

Yield 24 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 (8 ounce) package fresh whole mushrooms, finely chopped
1 tablespoon onion, finely chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup whipping cream
1/4 cup parmesan cheese, grated
1 (8 ounce) can refrigerated crescent dinner rolls
fresh thyme sprig
sea salt, for garnish
quartered small mushroom, for garnish

Steps:

  • Heat oven to 350 degrees.
  • In 12-inch skillet, melt butter over medium heat.
  • Cook mushrooms, onion, garlic and flour in butter 5 minutes or until vegetables are tender, stirring frequently.
  • Stir in cream and cheese, cook 2-3 minutes or until most of liquid has evaporated, stirring frequently.
  • Unroll dough into 2 long rectangles, firmly press perforations to seal.
  • Cut each rectangle into 12 squares.
  • Place 1 square in each of 24 ungreased mini muffin cups.
  • Firmly press in bottom and up sides, leaving corners of dough extended over edges of each cup.
  • Spoon 1 heaping teaspoon mushroom mixture into each cup.
  • Bake 9-12 minutes or until golden brown.
  • Remove tartlets from oven, sprinkle with thyme.
  • Cool 5 minutes, then remove tartlets from pan.
  • Serve warm.
  • Store in refrigerator.
  • For garnish, if desired, sprinkle coarse sea salt on the serving plate. Top the tartlets with quartered small mushrooms and fresh thyme.

Nutrition Facts : Calories 62.9, Fat 3.7, SaturatedFat 2.1, Cholesterol 15, Sodium 76.7, Carbohydrate 5.8, Fiber 0.5, Sugar 0.6, Protein 1.8

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