11-22-2010, 05:02 PM
A great appetizer, oh heck, I could make a meal of these….
Mushroom Tarts
Crust-
3oz Cream Cheese
½ c butter or margarine
1c flour (or 1c gluten free flour mix of your choice, and 1/2t xanthan gum)
Cream together the cream cheese and butter. Add flour and mix well with a fork or a pastry cutter.
Take a golf ball sized ball of crust and press it into a muffin pan cup covering the bottom and sides. Repeat till all cups have a crust. Chill.
Please note: this size recipe will create about 16 shells.
Filling-
8oz fresh mushrooms
¼ c. fresh parsley
5 green onions
3 T butter or margarine
2 T Vegetable Oil
½ t salt
¾ t ground marjoram
6 T grated sharp cheddar cheese
6 T bread crumbs
Finely chop the mushrooms in a food processer. Remove them and mince the parsley, remove them and mince the green onion.
In a frying pan, heat the butter and oil. Add the minced vegetables and sauté over medium heat for about 6 minutes. The vegetables will start to give off their liquid and thicken a little. Transfer mixture to a bowl and add the salt, marjoram, grated cheese, and bread crumbs. Mix well. Divide the filling among the chilled tart shells. Bake in a preheated 350 degree oven for 20 to 25 minutes. Let cool for 5 minutes before unmolding.
Another big croud pleaser
Mushroom Tarts
Crust-
3oz Cream Cheese
½ c butter or margarine
1c flour (or 1c gluten free flour mix of your choice, and 1/2t xanthan gum)
Cream together the cream cheese and butter. Add flour and mix well with a fork or a pastry cutter.
Take a golf ball sized ball of crust and press it into a muffin pan cup covering the bottom and sides. Repeat till all cups have a crust. Chill.
Please note: this size recipe will create about 16 shells.
Filling-
8oz fresh mushrooms
¼ c. fresh parsley
5 green onions
3 T butter or margarine
2 T Vegetable Oil
½ t salt
¾ t ground marjoram
6 T grated sharp cheddar cheese
6 T bread crumbs
Finely chop the mushrooms in a food processer. Remove them and mince the parsley, remove them and mince the green onion.
In a frying pan, heat the butter and oil. Add the minced vegetables and sauté over medium heat for about 6 minutes. The vegetables will start to give off their liquid and thicken a little. Transfer mixture to a bowl and add the salt, marjoram, grated cheese, and bread crumbs. Mix well. Divide the filling among the chilled tart shells. Bake in a preheated 350 degree oven for 20 to 25 minutes. Let cool for 5 minutes before unmolding.
Another big croud pleaser