You know how sometimes little appetizers are just a tease and you don’t really feel like you get enough of it to be satisfied? This is definitely not the case here.
The flavor of this filling is super rich and decadent. With the hearty mushroom flavor complemented by the bacon, you can’t go wrong………..unless you don’t like mushrooms…………or bacon.
Seriously, is there anyone out there who doesn’t like bacon? I think not!
When I serve appetizers, I like to serve at least one that is a warm dish, especially in the winter. Don’t get me wrong, I like a nice crudite platter too, but it gets a little old.
I guarantee this tartlet will not disappoint your guests. They are a hearty appetizer that gets your stomach ready for the big meal to come!
Bacon Mushroom Tartlets
2 tablespoons olive oil
1 package (8 oz) fresh mushrooms, finely chopped
4 slices bacon, chopped fine, cooked until crisp
1 tablespoon all-purpose flour
1 tablespoon finely chopped onion
2 tablespoons chopped fresh chives
2 cloves garlic, finely chopped
½ cup heavy cream
¼ cup grated Parmesan cheese
½ cup cream cheese
1 can (8 oz) Pillsbury crescent dinner rolls
Heat oven to 350°F. In skillet add oil over medium heat. Add mushrooms, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add in the flour and mix until it is cooked. Add heavy cream and parmesan cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated. Remove mixture to a bowl and allow it to cool. Mix in the cream cheese, bacon and chives to cooled mushroom mixture.
Unroll crescent roll dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
Bake 9 to 12 minutes or until golden brown. Cool 5 minutes. Remove tartlets from pan. Serve warm.