Appetizers

Creamy Mushroom Tartlets

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.

time

prep:

15 min

total:

27 min

servings

total:

24 servings

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What You Need

Tbsp. butter or margarine

pkg. (8 oz.) fresh mushrooms, finely chopped

1/2

cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

1/4

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

Variation

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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a cook

posted:4/9/2013

These are so simple and so delicious. They are now on my short list of never fail to please appetizers.

BeeGee20

posted:3/27/2013

These are so yummy. They make great appetizers! Very easy to make. I sprinkled just a little more parmesan cheese on the top.

a cook

posted:9/20/2012

Fantastic! I made these tonight and everyone loved them and ate so many more than they'd intended. Really great appetizer!

KMC505

posted:8/7/2012

Delicious, but mine didn't turn out this pretty! LOL! But they were a HUGE HIT!!

angelfire21

posted:4/1/2012

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.