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Creamy mushroom tartlets
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| Total 24 servings What you need: | |
| 1 tbsp | butter |
| margarine, alternative | |
| 1 pkg. (8oz) | fresh mushrooms, finely chopped |
| 1/2 cup ( 1/2 of an 8 oz tub) | Philadelphia chive & onion cream cheese spread |
| 1/4 cup | grated Parmesan cheese |
| 1 can (8 oz) | refrigerated crescent dinner rolls |
| 2 tsp | finely chopped fresh parsley |
Heat oven to 350 degrees
Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently.
Add cream cheese spread and Parmesan ; cook and stir 1 minute or until cream cheese is melted. Remove from heat; set aside.
Unroll dough onto 2 long rectangles; firmly press perforations and seams together to seal. Chi each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squad 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 10-12 minutes or until brown. Sprinkle with parsley , cool in pan 5 minutes before serving
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