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SideChef
Recipes
Savory Mushroom Tartlets
Recipe

9 INGREDIENTS • 10 STEPS • 1HR 20MINS

Savory Mushroom Tartlets

4.7
3 ratings
A savory one-bite wonder that is perfect for the holiday entertaining season. Feel free to double or even triple this recipe for a large crowd. Perfect for making ahead of time and freezing. To reheat, defrost tartlets for 20-30 minutes and warm in a 325 degrees F oven for 8-10 minutes.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
A savory one-bite wonder that is perfect for the holiday entertaining season. Feel free to double or even triple this recipe for a large crowd. Perfect for making ahead of time and freezing. To reheat, defrost tartlets for 20-30 minutes and warm in a 325 degrees F oven for 8-10 minutes.
1HR 20MINS
Total Time
$0.74
Cost Per Serving
Ingredients
Servings
10
US / Metric
Crust
Cream Cheese
1 cup
Cream Cheese
Butter
1/2 cup
Butter, softened
Filling
Butter
3 Tbsp
Mushroom
2 1/4 cups
Mushrooms
Onion
1
Onion, Large
Sour Cream
1/4 cup
Salt
1 tsp
Dried Thyme
1/4 tsp
Dried Thyme
Nutrition Per Serving
VIEW ALL
Calories
289
Fat
22.5 g
Protein
4.3 g
Carbs
18.2 g
Add to plan
logo
Savory Mushroom Tartlets
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Author's Notes

If you're making it ahead of time, cool to room temperature. Place on a baking sheet and freeze until solid. Transfer the tarts to a storage container and freeze for up to a month. Defrost and reheat to serve.
Cooking InstructionsHide images
step 1
In a large bowl, beat together the Cream Cheese (1 cup), All-Purpose Flour (1 1/2 cups), and Butter (1/2 cup) to form a dough. Chill for one hour.
step 2
Preheat the oven to 450 degrees F (230 degrees C). Add the Mushrooms (2 1/4 cups) to the bowl of a food processor and pulse until finely minced and transfer to a large skillet.
step 2 Preheat the oven to 450 degrees F (230 degrees C). Add the Mushrooms (2 1/4 cups) to the bowl of a food processor and pulse until finely minced and transfer to a large skillet.
step 3
Add the Butter (3 Tbsp) to the skillet and cook over medium-high heat, until the mushrooms give off some of their liquid.
step 3 Add the Butter (3 Tbsp) to the skillet and cook over medium-high heat, until the mushrooms give off some of their liquid.
step 4
Add the Onion (1) to the food processor and pulse until finely minced.
step 4 Add the Onion (1) to the food processor and pulse until finely minced.
step 5
Add onions to the mushroom mixture. Cook until the onions have cooked and softened, about 5 to 7 minutes.
step 5 Add onions to the mushroom mixture. Cook until the onions have cooked and softened, about 5 to 7 minutes.
step 6
Stir in the Sour Cream (1/4 cup), Salt (1 tsp) and Dried Thyme (1/4 tsp). Cook for about a minute until thickened and remove from heat to cool.
step 6 Stir in the Sour Cream (1/4 cup), Salt (1 tsp) and Dried Thyme (1/4 tsp). Cook for about a minute until thickened and remove from heat to cool.
step 7
Meanwhile, roll out the dough and cut into about 2 3⁄4-inch circles and press into a mini muffin pan.
step 7 Meanwhile, roll out the dough and cut into about 2 3⁄4-inch circles and press into a mini muffin pan.
step 8
Fill the pastry cups with 1 teaspoon of mushroom filling.
step 8 Fill the pastry cups with 1 teaspoon of mushroom filling.
step 9
Bake for 12-14 minutes or until the crust is a light golden brown.
step 9 Bake for 12-14 minutes or until the crust is a light golden brown.
step 10
Serve immediately.
step 10 Serve immediately.
Tags
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Appetizers
American
Shellfish-Free
Mushrooms
Vegetarian
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