Mushroom Tartlet Appetizers
Recipe: #3369
December 06, 2011
" 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."
Ingredients
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 by Step Method
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
No special items needed.