Mini Mushroom and Goat Cheese Tarts

Mini Mushroom and Goat Cheese Tarts

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"This is a great little entree or appetizer. Ideal for a romantic meal for two! "
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Ingredients

35 m servings 630 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 630 kcal
  • 31%
  • Fat:
  • 50.9 g
  • 78%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking tray.
  2. Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork. Place the puff pastry squares on prepared baking sheet.
  3. Bake the puff pastry squares for 7 minutes. Remove tray from the oven, flatten the squares using the backside of a spatula. Return puff pastry to the oven to bake until golden brown, 5 to 8 minutes. Remove from oven.
  4. Meanwhile, melt butter in a skillet over high heat. Cook and stir the mushrooms and garlic in the butter until mushrooms are tender, 5 to 7 minutes. Remove from heat.
  5. Top the baked puff pastry squares evenly with the mushroom mixture. Crumble goat cheese over mushrooms and sprinkle with parsley.

Footnotes

  • Cook's Note
  • If you don't have goat cheese, feta is a rather tasty substitute.

Reviews

Read all reviews 18
  1. 23 Ratings

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Most helpful positive review

This was a great, quick and super easy recipe! After I put the cheese and parsley on it, I put it back in the oven for a short time to soften the cheese. I will definitely make these again...exp...

Most helpful critical review

I jumped at this receipe because of the goat cheese and th reviews. I could not keep the mushroom mixture and cheese on top of the pastry and had to use a knife and fork.....not convenient for ...

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This was a great, quick and super easy recipe! After I put the cheese and parsley on it, I put it back in the oven for a short time to soften the cheese. I will definitely make these again...exp...

These were delicious and easy to make. The only thing I would do different next time is cut the puff pastry into smaller pieces to make them bite size. Also I'd like to try different cheeses or...

Well, this was an adventure for us. I have never had goat cheese. Just couldn't quite bring myself to use goat cheese. I used the feta. As usual, I made two batches. The first one exactly as wri...

I jumped at this receipe because of the goat cheese and th reviews. I could not keep the mushroom mixture and cheese on top of the pastry and had to use a knife and fork.....not convenient for ...

These were quick and easy to make and we really liked them. I made half the batch exactly as written and the other half I added a splash of dry white wine and cracked black pepper to the mushroo...

These were excellent! I sauteed the mushrooms with onion, garlic, butter, salt, pepper, and worcestershire. We don't like parsley so we omitted it. What a great appetizer!!

Those who found this not so tasty might want to try 'real' feta, which can be found in the gourmet cheese section of most grocery stores. American feta is made from cow's milk and is dry and b...

I added red and orange pepper to the mushrooms during the saute process. I also added sundried tomatoes as the base. Instead of puff pastery I used slices of artisan sea salt filone brean from s...

Great recipe. Everyone in my family loved it. Very easy to make. Be sure to serve immediately after removed from the oven, so will still be warm.

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