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