Mushroom-Garlic Cream Tartlets

INGREDIENTS    

• 2 T. butter
• 1 8 oz. pkg. fresh mushrooms, finely chopped
• 1 T. all purpose flour
• 1 T. finely chopped onion
• 2 garlic cloves, minced
• ½ whipping cream
• ¼ cup grated Parmesan cheese
• 1-8 oz. can Pillsbury
• Crescent dinner rolls
• 2 T. chopped fresh parsley
  

DIRECTIONS  

1. Preheat the oven to 350°F.
2. Melt butter in large skillet over medium hear. Add mushrooms, flour, onion and garlic; mix well. Cook 5 minutes or until vegetables are tender, stirring frequently. Add cream and cheese; mix well. Cook 2 to 3 minutes or until most of liquid has evaporated, stirring frequently.
3. Unroll 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, leaving corners of dough extended over edges of each cup.
4. Spoon 1 heaping teaspoon mushroom mixture into each cup. Bake for 9 to 12 minutes or until golden brown. Sprinkle with parsley. 
5. Remove tartlets from pan. Serve warm. Store in refrigerator.

Recipe Author: Pillsbury