Creamy Mushroom Tartlets

This stunning but simple hot and cheesy appetizer will make you look like a celebrity chef. One taste, and friends will think you should have your own TV show.

Rated 5 from 7 votes

Prep Time

15M

Total Time

27M

Servings

24 servings

1 Tbsp. butter or margarine

1 pkg. (8 oz.) fresh mushroom s, finely chopped

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

1/4 cup KRAFT Grated Parmesan Cheese

1 can (8 oz.) refrigerated crescent dinner rolls

2 tsp. finely chopped fresh parsley

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1. Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.

2. Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares 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.

3. Bake 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.

Creamy Mushroom Tartlets

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Instructions

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