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    You are in: Home / Recipes / Mini-Mushroom Tart Appetizers Recipe
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    Mini-Mushroom Tart Appetizers

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    Leilani's Note:

    I found this recipe in one of my mother's old cookbooks from a church in Hawaii. It is very good and versatile.

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    mini ta ...

    Units: US | Metric


    1. 1
      Mix the egg, onion, soup, cheese, parsley and milk (or sherry).
    2. 2
      Cook the bacon until crisp.
    3. 3
      Crumble bacon and add to soup mixture.
    4. 4
      Cook mushrooms in bacon fat until limp.
    5. 5
      Add mushrooms to mixture.
    6. 6
      On a lightly floured board, roll out the pie pastry.
    7. 7
      Cut out circles using 1&1/2" cookie cutter or top of glass.
    8. 8
      Grease mini muffin pan and line each muffin tin with pastry, pressing to fit.
    9. 9
      Spoon mixture into each tart.
    10. 10
      Bake uncovered at 400 degrees for 15-20 minutes or until edges of pastry are lightly brown.
    11. 11
      ***This recipe can make 48 tarts, but usually I just make 24, and use the remainder of the filling to make a quiche type dish.
    12. 12
      Put the other pie crust into a greased pie dish and pour the rest of mixture into it.
    13. 13
      Bake uncovered at 375 degrees until edges of pastry are light brown.

    Ratings & Reviews:

    • on June 19, 2012


      so good. I used oyster mushrooms and sherry cooking wine. I also had an Italian blend shredded cheese.

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    • on October 15, 2008


      I must admit that I was a little leery of the mushroom soup ingredient in this recipe. I am by far not an ingredient snob, but canned soups usually don't have a place in such an elegant little finger food. Here, it works. It works well. I made one pan of these for an appetizer / finger food party and used the remaining crust and filling to prepare 2 small custard dish sized tarts. Hubby snacked on one tart straight from the oven and raved. The mini bites were perfect on the buffet at our party. I will be making this recipe again. It is really a gem.

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    • on September 11, 2006


      i made these a while back for a cookout. i did have to make a few minor changes due to a certain somebody not liking mushrooms and me being a vegetarian. i used condensed cream of broccoli soup in place of the mushroom soup and soy bacon in place of the real stuff. i then split the filling in half and used cauliflour in place of the mushrooms for a mushroom-free alternative. both types were easy to make and very yummy. the mushroom ones were a lovely dark brown color that looked quite nice along side of the light golden cauliflour ones. i had wanted to take some pictures to post(and bring some in to work to go with my lunchtime salad) but they were all devoured before i had a chance. guess i'll have to make them again ^_^

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    Nutritional Facts for Mini-Mushroom Tart Appetizers

    Serving Size: 1 (985 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 55.0
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 1.1 g
    Cholesterol 5.6 mg
    Sodium 98.0 mg
    Total Carbohydrate 4.2 g
    Dietary Fiber 0.3 g
    Sugars 0.2 g
    Protein 1.1 g

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