Best Upside Down Mushroom Tartlets Recipes

Upside-Down Mushroom Tartlets image

Provided by Martha Stewart

Time 45m

Yield Makes 6

Number Of Ingredients 7

1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
1 tablespoon extra-virgin olive oil, plus more for muffin pan
1 large shallot, diced small
1 pound cremini mushrooms, sliced
Coarse salt and ground pepper
2 teaspoons fresh thyme leaves, plus more for serving
3/4 cup grated Gruyere cheese (2 ounces)

Steps:

Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.
Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.
Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm.

Nutrition Facts : Fat 7 g, Protein 5 g

Upside Down Mushroom Gorgonzola Tartlets image

Provided by Trisha Yearwood

Categories appetizer

Time 45m

Yield 12 tartlets

Number Of Ingredients 12

Nonstick cooking spray, for the mini muffin pan
6 ounces cremini mushrooms, sliced
1/4 cup crumbled Gorgonzola
3 tablespoons all-purpose flour
2 tablespoons panko breadcrumbs
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped
1 teaspoon lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 large eggs
1 sheet frozen puff pastry dough, thawed

Steps:

Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray.
Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more.
Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork.
Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round.
Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.

UPSIDE-DOWN MUSHROOM TARTLETS image

Yield 6 servings

Number Of Ingredients 7

1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
1 tablespoon extra-virgin olive oil, plus more for muffin pan
1 large shallot, diced small
1 pound cremini mushrooms, sliced
Coarse salt and ground pepper
2 teaspoons fresh thyme leaves, plus more for serving
3/4 cup grated Gruyere cheese (2 ounces)

Steps:

# Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat. # Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through. # Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm. Total: 45 minutes