This Creamy Mushroom Parmesan Tartlet recipe is just right for when you need an easy and quick appetizer. You can also prepare it ahead of time and cook it just before your guests arrive. It tastes delicious hot out of the oven.
I’m all for recipe shortcuts when you’re pressed for time. I made this with soft and easy to mix cream cheese spread though you could just as easily use a block of cream cheese. And I used parmesan flakes (it’s what I had in the fridge) and saved time having to grate it myself.
These creamy mushroom parmesan tartlets are the perfect bite size and explode with savoury flavour. But be warned – you’ll be tempted to gobble them all up and ruin your dinner 😉
- 1 sheet puff pastry dough
- 3 tablespoons butter
- 2 cloves garlic, finely minced
- 2 cups fresh mushrooms, chopped
- 2 teaspoons fresh thyme leaves
- salt and pepper
- 2/3 cup cream cheese spread
- 1/2 cup freshly grated parmesan
- 1 egg
- Preheat the oven to 350 degrees Fahrenheit
- Take the puff pastry sheet out of the freezer. Once defrosted, cut it into 2″x2″ squares.
- Use a vegetable spray to grease your muffin pan. Place the squares gently into the 24 mini-muffin pan with the corners overhanging the edges of the cup slightly
- Heat a skillet over medium high heat and add the butter.Add the mushrooms, thyme and garlic. Add a dash of salt and pepper. Sauté until the mushrooms are soft.
- Turn off the heat. Put the mushroom mixture onto a plate and place it in the fridge for five minutes to cool.
- Meanwhile, mix the cream cheese spread and parmesan cheese in a bowl. Add the cooled mushroom mixture and stir to combine.
- Using two teaspoons, portion the cheese and mushroom mixture between the 24 puff pastry cups.
- Whisk one egg and a splash of water to create an egg wash. Brush the egg onto the edges of the puff pastry.
- Bake at 350 degrees Fahrenheit for about 20 minutes. The filling should be slightly bubbling and the puff pastry will be a golden brown. Serve immediately