Creamy Mushroom Tartlets - Kraft Recipes Top
Comida Kraft
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Creamy Mushroom Tartlets

Prep Time
Total Time

12 servings

Discover stunning, cheesy mushroom tartlets that will make you look like a chef. One taste of these Creamy Mushroom Tartlets will have them saying 'yum!'

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
  • Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
  • Bake 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.

Special Equipment Needed


Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and refrigerated reduced-fat crescent dinner rolls.

Food Facts

Depending on the color of your muffin tins, the bake time may vary. Generally the darker the pan, the shorter the bake time.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 120
Total fat 7g
Saturated fat 4g
Cholesterol 10mg
Sodium 240mg
Carbohydrate 9g
Dietary fiber 0g
Sugars 3g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These are sooooo good and simple to make. These are sooooo good and simple to make. I used the sliced mushrooms then chopped them up a bit finer so they would fit in the pans easier. Also, add the parmesan cheese to taste since I thought they needed a little more than the receipe called for. I sprinkled 1/2 with fresh parsley and 6 with fresh rosemary and the last 6 with fresh chives for an alternataive taste and all were very good. They must be eaten hot though for maximum flavor and do not reheat in the microwave or they get soggy with a limp crust. 5 min. re-heat in the oven should do it for a fresh taste.
Date published: 2012-04-01
Rated 5 out of 5 by from These are so yummy. These are so yummy. They make great appetizers! Very easy to make. I sprinkled just a little more parmesan cheese on the top.
Date published: 2013-03-27
Rated 5 out of 5 by from Fantastic! Fantastic! I made these tonight and everyone loved them and ate so many more than they'd intended. Really great appetizer!
Date published: 2012-09-21
Rated 5 out of 5 by from Delicious, but mine didn't turn out this pretty! Delicious, but mine didn't turn out this pretty! LOL! But they were a HUGE HIT!!
Date published: 2012-08-07
Rated 5 out of 5 by from These are so simple and so delicious. These are so simple and so delicious. They are now on my short list of never fail to please appetizers.
Date published: 2013-04-09
Rated 5 out of 5 by from Excellent and simple. Excellent and simple. Added spinach and used jack or cheddar with the cream cheese and a dash of Worcestershire. Everybody loved them!
Date published: 2014-10-13
Rated 5 out of 5 by from Easy, good mushroom app I have made this recipe for several different parties -- never one left over to take home. I used frozen tartlet shells because I didn't have any crescent rolls. Added a touch of garlic and crushed red pepper flakes. Also added extra chives. This recipe is easy and a winner!
Date published: 2018-04-28
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