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Creamy Mushroom Tartlets

Creamy Mushroom Tartlets recipe
photo by:kraft
This stunning but simple hot and cheesy appetizer will make you look like a celebrity chef. One taste, and friends will think you should have your own TV show.
15 min
27 min
24 servings
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What You Need

Tbsp.  butter or margarine
pkg.  (8 oz.) fresh mushrooms, finely chopped
cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
cup  KRAFT Grated Parmesan Cheese
can  (8 oz.) refrigerated crescent dinner rolls
tsp.  finely chopped fresh parsley

Make It

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.

Kraft Kitchens Tips

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.
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