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Mushroom Garlic Cream Tarts

5.0(9)

This is a recipe from Pillsbury.com. l always have to double the recipe because they get eaten up so fast. People can't believe it only take 15 minutes to throw these little gems together. If you end up doubling the recipe, I suggest using just 3 Tbsp butter and 3/4 cup cream. Otherwise the filling can get a little runny. This is a very easy recipe to change according to your tastes. Substitute olives for mushrooms, use chives, chopped nuts, even artichoke hearts, whatever you like. I also generally use margarine, light cream and low fat crescent rolls and they're still delicious. You can't go wrong with this recipe. Enjoy!!

by quiet603·published 2009-10-19

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Cheese

Servings

24 Tarts, 12 serving(s)

Total time

35 min

prep 15 min

Calories / serving

127 kcal

Ingredients (9)

serves

2 tablespoons butter (or margarine)butter
1 (8 ounce) package fresh mushrooms, finely choppedmushroom
1 tablespoon all-purpose flourflour
1 tablespoon onion, finely choppedonion
2 garlic cloves, finely choppedgarlic
1/2 cup whipping creamcream
1/4 cup parmesan cheese, gratedparmesan
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (or Pillsbury flaky dough sheet)
2 tablespoons fresh parsley, choppedparsley

Instructions (5 steps)

011. 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.
022. 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.