Mushroom Garlic Cream Tarts

Ingredients

• 2 tablespoons butter (or margarine)

• 1 (8 ounce) package fresh mushrooms, finely chopped
• 1 tablespoon all-purpose flour
• 1 tablespoon onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup whipping cream
• 1/4 cup parmesan cheese, grated

• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (or Pillsbury flaky dough sheet)
• 2 tablespoons fresh parsley, chopped

Directions

1. 1

   1. Heat oven to 350°F Spray muffin pan with non-stick spray (mini muffin pan for tartlets and regular muffin pan for larger tarts). In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.

2. 2

   2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.

3. 3

   3. Cut each rectangle into 12 squares (or 6 sqaures if making larger tarts). Place 1 square in each of 24 ungreased mini muffin cups (use a regular muffin pan for larger tarts). Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon (2 tsp for larger tarts) mushroom mixture into each cup.

4. 4

   4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm.

5. 5

   Cover and refrigerate any remaining tarts.