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Upside-down Mushroom Tartlets

by jughandle
  • Preheat oven to 375 degrees.
  • Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook.
  • In a large skillet, heat oil over medium-high.
  • Add shallot and cook, stirring, until soft, 3 minutes.
  • Add mushrooms and cook, stirring, until soft and browned, 10 minutes.
  • Season with salt and pepper.
  • Stir in thyme and remove skillet from heat.
  • Lightly oil 6 jumbo muffin cups.
  • Divide mushroom mixture and cheese among cups,
  • then top each with a chilled pastry round.
  • Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.
  • Run a small knife around cups to loosen tartlets.
  • Place a rimmed baking sheet or large plate over pan and invert to release tartlets.
  • Sprinkle with more thyme.
  • Serve warm.
This recipe and picture is from Marthastewart.com – http://www.marthastewart.com/319487/upside-down-mushroom-tartlets
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Upside-down Mushroom Tartlets

Author jughandle

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1 comment

Edgar Darius January 15, 2012 - 10:20 am

I could not have published this publish any much better, basically. Yet another BA publish, sustain the very good operate.

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