MUSHROOM TARTLETS

Mushroom Tartlets image

I first helped my mom make these appetizers when I was just eleven years old. Now as a military wife, I serve these tarts all over the world!-Jennie McComsey, Hanscom AFB, Massachusetts

Provided by Taste of Home

Time 35m

Yield about 3 dozen.

Number Of Ingredients 9

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups all-purpose flour
FILLING:
1 pound fresh mushrooms, finely chopped
2 tablespoons butter
3 ounces cream cheese, cubed
1/2 teaspoon salt
1/4 teaspoon dried thyme

Steps:

In a small bowl, beat cream cheese and butter until light and fluffy. Add flour; beat until mixture forms a ball. Cover and refrigerate for 1 hour. , For filling, in a large skillet, saute mushrooms in butter. Drain and pat dry. Return to the pan; stir in cream cheese until melted. Stir in salt and thyme; set aside., On a lightly floured surface, roll dough to 1/16-in. thickness; cut into 2-1/2-in. circles. Press onto the bottoms and up the sides of greased miniature muffin cups. Place a rounded teaspoonful of filling in each cup. , Bake at 350° for 12-17 minutes or until edges are lightly browned. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 72 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 73mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.