Description
These mini mushroom and goat cheese tarts are perfect bite-sized appetizers, featuring a savory blend of sautéed mushrooms, creamy goat cheese, and herbs baked in a flaky tart shell.
Ingredients
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 (8 ounce) package fresh mushrooms, finely chopped
- 1 teaspoon chopped fresh thyme
- Salt and freshly ground black pepper to taste
- 1 (8 ounce) package refrigerated crescent roll dough
- 4 ounces goat cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a mini muffin tin.
- Melt butter in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add chopped mushrooms and thyme. Cook, stirring frequently, until the mushrooms have released their moisture and are browned, about 10 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- Unroll crescent roll dough and press seams together. Cut into 24 small squares and press each square into a mini muffin cup.
- Spoon mushroom mixture into each dough cup and top with crumbled goat cheese.
- Bake in preheated oven until the dough is golden brown and the cheese is slightly browned, about 10–12 minutes.
- Cool slightly before removing from the pan. Serve warm or at room temperature.
Notes
- You can prepare the mushroom filling ahead of time to save prep work.
- Try adding a sprinkle of fresh herbs like parsley or chives before serving for extra flavor.
- These tarts can be served warm or at room temperature, making them great for parties.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 76
- Sugar: 1 g
- Sodium: 134 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 7 mg
