Mushroom Garlic Cream Tarts – a delicious recipe with butter, fresh mushrooms, flour, onion, garlic, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Heat oven to 350u00b0F Spray muffin pan with non-stick spray (mini muffin pan for tartlets and regular muffin pan for larger tarts). In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
2
2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
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3. Cut each rectangle into 12 squares (or 6 sqaures if making larger tarts). Place 1 square in each of 24 ungreased mini muffin cups (use a regular muffin pan for larger tarts). Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon (2 tsp for larger tarts) mushroom mixture into each cup.
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4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm.
5
Cover and refrigerate any remaining tarts.
278
kcal
Calories
18
g
Fat
22
g
Carbs
7
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 9 ingredients. The key ingredients include: 2 tablespoons butter (or margarine), 1 (8 ounce) package fresh mushrooms, finely chopped, 1 tablespoon all-purpose flour, 1 tablespoon onion, finely chopped, and more.
Yes, Mushroom Garlic Cream Tarts 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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