Creamy Mushroom Tarts

Creamy Mushroom Tarts

Looking for a new appetizer for your next party?  Well these are pretty tasty and super easy to make.  Store bought puff pastry is a big help, it is great for savory dishes as well as desserts.  I used half of the box for these creamy, delicious tarts and with the other half, I made mini apple tarts.  The apple tarts disappeared right out of the oven, and I had  no chance for a picture.  If you like mushrooms, you’ll love these.  The creaminess comes from half and half and Dubliner Cheese.  If you can’t find Dubliner, you could substitute parmesan.  Dubliner is an Irish cheese, made by KerryGold, and is one of my favorite cheeses.  It’s so good, we usually eat it as fast as we can slice it.  Be adventurous and try something new.

Creamy Mushroom Tarts


1 tablespoon butter

2 green onions, diced

1 clove garlic, minced

5 oz mushrooms, baby portabella or white, coarsely chopped

1/2 cup half and half

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon fresh thyme

2 oz Dubliner cheese, grated

1 sheet puff pastry (1/2 17.3 oz box)

Cooking Directions:

In a skillet or saute pan, add butter and when it has melted add garlic and green onion.  Cook over medium-high heat for  about 3 minutes and add mushrooms.  Stirring occasionally, cook about 5 minutes.  Reduce heat to low and stir in half and half, salt, pepper and fresh thyme.  Cook for a few minutes until mixture starts to thicken.  Remove from heat and stir in cheese, mixing well.  Pour mixture into bowl to cool slightly.

Unfold puff pastry into a rectangle, cut into 9 equal squares.  Press each square into a muffin tin.  Spoon in about a tablespoon and a half of the filling.  Bake at 400 degrees for 17 to 20 minutes, or until edges of pastry are lightly browned.  Remove from oven and loosen edges with a knife.  Carefully move to a wire rack to cool slightly.  Serve warm or at room temperature.

*Recipe can be doubled.



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