Best Upside Down Mushroom Gorgonzola Tartlets Recipes

Parmesan Mushroom Tartlets image

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

2 tablespoons butter
1/2 pound fresh mushrooms, chopped
1 green onion, chopped, divided
1 garlic clove, minced
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1 tube (8 ounces) refrigerated seamless crescent dough sheet

Steps:

Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.

Nutrition Facts :

Gorgonzola Mushroom Boule image

Provided by The Hearty Boys

Categories appetizer

Time 45m

Yield 2 1/2 cups

Number Of Ingredients 14

4 tablespoons unsalted butter
2 tablespoons olive oil
1/2 Spanish onion
8 ounces white mushrooms, sliced 1/4-inch thick
8 ounces portobello mushrooms, stemmed and sliced 1/4-inch thick
4 sprigs fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons dry white wine
4 ounces gorgonzola, crumbled
1 cup heavy cream
1 sourdough bread boule, hollowed out
Fresh rosemary sprigs, for garnish
1 baguette, sliced, for serving

Steps:

Put the butter and olive oil into a large skillet and set over medium heat. Slice the onion into thin slivers and add them to the melted butter. Reduce the heat to low and cook the onions for 15 minutes until translucent. Add the mushrooms, rosemary, salt and pepper, and raise the heat to medium and cook, stirring occasionally, until the mushrooms give up their liquid. Let the mixture simmer until the mushroom liquid has reduced by 3/4. Add the white wine and reduce again until the pan is almost dry. (The recipe can be made to this point the day before if you like. Reheat the mushroom mixture to continue with the recipe.) Add the crumbled gorgonzola and heavy cream. Bring to a simmer and reduce by half. Season, to taste, with salt and pepper, and spoon into the hollowed out boule. Garnish with a few rosemary sprigs and serve immediately with sliced baguettes for dipping.