Mushroom Tartlet Appetizers

48
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


" I like this tasty recipe because you can make the filling and freeze it for future use. I make the full recipe then separate it into four freezer bags so I can make a dozen appetizers at a time. You will need tiny muffin tins they are about 1 3/4" across by 1/2"deep. If you wish use ready prepared Siljan" or "Sable and Roesefeld" little Party cups. I just served these little guys today using the mushroom filling tha has been in the freezer for 4 months. Mmmmm still great."

Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (20.8 g)
  • Calories 50.4
  • Total Fat - 3.8 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 13.7 mg
  • Sodium - 145.1 mg
  • Total Carbohydrate - 0.6 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.2 g
  • Protein - 3.4 g
  • Calcium - 33.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Melt butter in a large skillet, add onions and mushrooms, saute until soft about 6 minutes

Step 2

Add Mozzarella, parmesan, parsley, egg, salt and pepper cook for 1 minute, remove from heat

Step 3

Flatten the crustless bread slices with a rolling pin, butter each piece and cut into 4 square pieces

Step 4

Press each piece, buttered side down, into the tiny muffin tins

Step 5

Fill each with the mushroom mixture

Step 6

Cut each cheese slice into 16 pieces and place a piece on each tartlet

Step 7

Bake in 350f oven for approximately 20 minutes or until the cheese has melted and nicely browned

Tips & Variations


No special items needed.

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