Wednesday, March 27, 2013
Creamy Mushroom Tartlets
Oh these look g-oo-d!!!!!!!
Fresh & light, a lovely spring appetizer!
Here is what you will need:
1 Tablespoon of butter
1 Package of finely chopped fresh mushrooms
1/2 Cup chive and onion cream cheese
1/4 Cup grated Parmesan cheese
1 Can (tube) refrigerated crescent dinner rolls
2 Teaspoons finely chopped parsley
How to make them:
Pre Heat oven to 350
Melt your butter in a pan, add mushrooms, stirring for 5 minutes.
Add cream cheese and Parmesan, stirring for 1 minute or until cheese are melted remove from heat and set aside.
Unroll your dough, firmly press perforations and seams together to seal.
Cut each rectangle into 12 squares.
Place 1 square in each of 24 mini muffin cups (CUTE) with corners of squares just extending over rims of the cups.
Firmly press dough onto bottom and up side of each cup.
Spoon about 1 1/2 TSP of the mushroom mixture into each cup
Bake 10 -12 minutes
Sprinkle with parsley
Cool a bit & eat!!!