Mushrooms Tartlets
Recipe: #16601
January 05, 2015
Categories: Cheese, Swiss, Eggs, Appetizers, Mushrooms, Brunch, Oven Bake, Vegetarian, Kosher Dairy, more
"Little appetizer tarts. You will need a couple of mini-muffin tins. Prep time includes 1 hour chill time for dough."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (33.9 g)
- Calories 97.9
- Total Fat - 6.4 g
- Saturated Fat - 3.2 g
- Cholesterol - 28.1 mg
- Sodium - 234.7 mg
- Total Carbohydrate - 4.4 g
- Dietary Fiber - 0.2 g
- Sugars - 0.1 g
- Protein - 5.6 g
- Calcium - 90.2 mg
- Iron - 0.3 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place cream cheese and 2 tablespoons butter in bowl of electric mixer; attach flat beater to mixer, turn to speed 4 and beat about 1 minute; stop and scrape sides of bowl.
Step 2
Add 3/4 cup of flour; turn to speed 2 and mix about 1 minute or until well blended. Form mixture into a ball, wrap in wax paper and chill 1 hour.
Step 3
Clean mixing bowl and beater.
Step 4
Divide chilled dough into 18 pieces. Place each piece into lightly greased mini muffin cups pan, press/shape into cup.
Step 5
Preheat oven to 375F.
Step 6
Melt remaining 1 tablespoon butter in a 10 inch skillet over medium heat.
Step 7
Add mushrooms and onions; cook and stir until tender; remove from heat and cool slightly.
Step 8
Place egg, remaining 1 tablespoon flour and thyme in mixer bowl. Attach bowl and flat beater to mixer; turn to speed 6 and beat about 30 seconds; remove bowl and stir in cheese and the mushroom mixture; spoon into pastry lined mini muffin cups. Bake for 15 to 20 minutes or until egg mixture is puffed and golden brown.
Step 9
Serve warm.
Tips
- Mini-muffin tins.
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