Mushroom Garlic Cream Tarts

from recipezaar.com

2 Tbs butter
1 (8 oz) pkg fresh mushrooms, finely chopped
1 Tbs all-purpose flour
1 Tbs onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup whipping cream
1/4 cup parmesan cheese, grated
1 (8 oz) can refrigerated cresent rolls
2 Tbs fresh parsley (I used dried)

1. Preheat oven to 350 degrees. Spray muffin pan (I used a mini muffin pan) with non-stick spray.

2. In a 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2-3 minutes, stirring frequently, until most of the liquid has evaporated.

3. Unroll dough into 2 long rectangles; firmly press preforrations to seal. Cut each rectangle into 12 squares (or 24 if you are using the mini-muffin pan). Place each square in each of the muffin cups. Firmly press in bottom and up the sides of the cups, leaving corners of dough extended over edges of cups.

4. Spoon mushroom mixture into dough cups (I used about 1 heaping teaspoon for the mini's).

5. Bake 9-12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm.

6. Cover and refrigerate any remaining tarts.
_____________________________________________

Ken LOVED this!!!! I will make it again. I actually had some leftover filling after making 24 mini's, so I kept it and used in my spaghetti sauce later that week. Its yummy filling!!! :) Enjoy!