MINI MUSHROOM TARTS
These little tarts are filled with a fabulous vegetable mixture. They are a great to nosh on when circulating around at a party.-Jacki Milazzo, Bonita, California
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 45 tarts.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the mushrooms, carrot, celery, onion and red pepper in oil until crisp-tender. Add garlic; cook 2 minutes longer. Drain, reserving 2 tablespoons cooking liquid., Remove from the heat; stir in the cheese, parsley, basil, salt and pepper. Stir in bread crumbs and reserved cooking liquid., Fill each tart shell with 2 teaspoons filling. Place on ungreased baking sheets., Bake at 350° for 6-8 minutes or until golden brown. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 32 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 46mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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NKFF GAMING
[email protected]I'm so glad I found this recipe. These tarts are delicious and they're so easy to make. I will definitely be making them again.
Hi Dear
[email protected]These tarts are so good, I could eat them every day. They're the perfect combination of savory and cheesy.
Eddy Love
[email protected]I've made these tarts several times now and they're always a hit. They're a great addition to any party or potluck.
Jordan Ranck
[email protected]These tarts are also a great way to get kids to eat their vegetables. My kids love them and they don't even realize they're eating mushrooms.
Rahul Gaming
[email protected]I made these tarts for a picnic and they were a huge hit. They're easy to transport and they hold up well at room temperature.
Pamela Oluwa
[email protected]I love the flaky crust and the creamy filling of these tarts. They're the perfect comfort food.
Jeffrey Smith
[email protected]These tarts are the perfect way to use up leftover mushrooms. I always have a few mushrooms left over from other recipes and these tarts are a great way to use them up.
Muhmmahullah Khan
[email protected]I'm always looking for new and creative ways to cook mushrooms. These tarts are definitely a keeper!
DRILLAAA
[email protected]I made these tarts for my vegetarian friends and they loved them. They said they were the best vegetarian dish they had ever had.
Grace Morrow
[email protected]These tarts are so versatile. You can use any type of mushrooms, cheese, or herbs that you like.
Rasheen Johnson
[email protected]I added a bit of truffle oil to my tarts for an extra boost of flavor. It was a great addition!
Araceli Romo
[email protected]I love that these tarts can be made ahead of time. I made them the night before my party and they were still delicious the next day.
Khadijah Azizi
[email protected]These tarts are perfect for a quick and easy appetizer or snack. They can also be served as a main course with a salad.
M Sajid Jamali
[email protected]I made these tarts gluten-free by using almond flour instead of all-purpose flour. They turned out great and no one could tell the difference.
Tshenolo Mathothora
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these tarts. The cheese and herbs helped to balance out the mushroom flavor perfectly.
Brooke
[email protected]I used a variety of mushrooms in my tarts, including shiitake, cremini, and oyster. They all worked well together and added a lot of flavor.
Aliyu Muhammad Baban Dede
[email protected]I made these tarts for a potluck and they were a huge success. Everyone loved them and they were gone in no time.
Dan Larose
[email protected]These mini mushroom tarts were a hit at my dinner party! The combination of mushrooms, cheese, and herbs was perfect, and the tarts were so easy to make. I will definitely be adding this recipe to my regular rotation.