Creamy Mushroom Tartlets – a delicious recipe with non-hydrogenated margarine, fresh mushrooms, Philadelphia, Cheese, rolls, parsley. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Melt margarine in large nonstick skillet on medium heat.
3
Add mushrooms; cook 5 min.
4
or until tender, stirring frequently.
5
Add cream cheese product and Parmesan; cook and stir 1 min.
6
or until cream cheese is melted.
7
Remove from heat; set aside.
8
Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal.
9
Cut each rectangle into 12 squares.
10
Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups.
11
Firmly press dough onto bottom and up side of each cup.
12
Spoon about 1-1/2 tsp.
13
mushroom mixture into each cup.
14
Bake 10 to 12 min.
15
or until golden brown.
16
Sprinkle with parsley.
17
Cool in pan 5 min.
18
before serving.
141
kcal
Calories
12
g
Fat
3
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 Tbsp. non-hydrogenated margarine, 1 pkg. (227 g) fresh mushrooms, finely chopped, 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product, 1/4 cup Kraft 100% Parmesan Grated Cheese, and more.
Yes, Creamy Mushroom Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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