Mushroom Tartlets with Gruyére
The recipe Mushroom Tartlets with Gruyére can be made in about 35 minutes. One serving contains 258 calories, 6g of protein, and 19g of fat. This recipe serves 9 and costs 85 cents per serving. 119 people have made this recipe and would make it again. A mixture of cream cheese, cremini mushrooms, sour cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Table. Many people really liked this side dish. Overall, this recipe earns a solid spoonacular score of 43%. If you like this recipe, you might also like recipes such as Caramelized Onion, Mushroom & Gruyere Tartlets, Potato-Gruyère Tartlets, and Potato & Gruyère Tartlets.
Servings: 9
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
4 oz. cream cheese, softened
10-12 large cremini mushrooms, chopped
1 egg
1 egg yolk
3 cloves garlic, minced
¼ cup gruyére cheese, grated
1 tbsp olive oil
3 tbsp parmesan cheese, grated
1 tbsp parsley, chopped
1 sheet puff pastry dough (1/2 package)
salt and pepper, to taste
2 shallots, chopped
2 tbsp sour cream
Equipment:
cookie cutter
baking sheet
bowl
oven
frying pan
Cooking instruction summary:
Preheat the oven to 400 degrees Fahrenheit.Using a steel ring, cookie cutter, or overturned drinking glass, cut 9 disks out of the puff pastry dough. Brusk the egg yolk over the pastry and dock with a fork. Arrange the disks on a prepared baking sheet and bake for 10 to 15 minutes, until light golden brown.While the puff pastry is baking, prepare the mushroom filling. In a small bowl, mix the sour cream, cream cheese, parmesan cheese, and egg together. Set aside.Add the olive oil to a skillet over medium-high heat. Add the shallots and mushrooms. Cook until the shallots start to become tender. Add the garlic and parsley. Cook for an additional minute. Add the cream cheese mixture and cook until the mixture is heated through. Add salt, black pepper, cayenne pepper, and red pepper flakes, if desired. Keep warm.Once the puff pastry disks are a light golden brown, remove them from the oven. Press the center of the disk down with a spoon, then add 2 to 3 tablespoons of the mushroom filling. Sprinkle a little grated gruyére cheese over the top and bake for an additional 5 to 8 minutes, until the puff pastry is golden brown and the cheese has melted.Serve immediately or refrigerate and serve chilled.
Step by step:
1. Preheat the oven to 400 degrees Fahrenheit.Using a steel ring, cookie cutter, or overturned drinking glass, cut 9 disks out of the puff pastry dough. Brusk the egg yolk over the pastry and dock with a fork. Arrange the disks on a prepared baking sheet and bake for 10 to 15 minutes, until light golden brown.While the puff pastry is baking, prepare the mushroom filling. In a small bowl, mix the sour cream, cream cheese, parmesan cheese, and egg together. Set aside.
2. Add the olive oil to a skillet over medium-high heat.
3. Add the shallots and mushrooms. Cook until the shallots start to become tender.
4. Add the garlic and parsley. Cook for an additional minute.
5. Add the cream cheese mixture and cook until the mixture is heated through.
6. Add salt, black pepper, cayenne pepper, and red pepper flakes, if desired. Keep warm.Once the puff pastry disks are a light golden brown, remove them from the oven. Press the center of the disk down with a spoon, then add 2 to 3 tablespoons of the mushroom filling. Sprinkle a little grated gruyére cheese over the top and bake for an additional 5 to 8 minutes, until the puff pastry is golden brown and the cheese has melted.
7. Serve immediately or refrigerate and serve chilled.
Nutrition Information:
covered percent of daily need
