Garlic- Mushroom Tart's Appetizers
Garlic- Mushroom Tart's
24 tart's
Bite-size appetizers come easy with crescent dough and a mini muffin pan.
2 tablespoons butter
1 (8-oz.) pkg. fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon finely chopped onion
2 garlic cloves, minced
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
1 (8-oz.) Crescent Dinner Rolls
2 tablespoons chopped fresh parsley
1. Heat oven to 350°F. Melt butter in large skillet over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook 5 minutes or until vegetables are tender, stirring frequently. Add cream and cheese; mix well. Cook 2 to 3 minutes or until most of liquid has evaporated, stirring frequently.
2. 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, leaving corners of dough extended over edges of each cup. Spoon 1 heaping teaspoon mushroom mixture into each cup.
3. Bake at 350°F. for 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Store in refrigerator.
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