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Mini Mushroom Tarts

by Michele Pesula Kuegler | May 4th, 2011 | Appetizers, Recipes, Tapas Monday
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For this week’s Tapas Monday I knew that I would be braising short ribs.  Although I could have made a gourmet dinner of short ribs and sides, I wanted to stick with the regular tapas format.  Some roasted broccoli was the second dish to come to mind, so I needed one more dish to round out the menu.  After a weekend of splurging:  carrot cake, espinaca, and a hearty Sunday breakfast, I didn’t want anything heavy.

With one meat dish and one veggie dish, it would have been easy to turn to a bread for the third.  However, that would have clashed with my desire to keep the menu somewhat lighter.  Cheese was another option, but I needed to keep that light also.  What sprung to mind was a cheese tart, made light.

I had no idea if this brainstorm would work or if we would have an appetizer gone wrong.  However, both my husband and I are good sports about creativity (and its failures) in the kitchen, so I decided to give it a try.  Not only did this recipe work, it was a total success.  I made eleven tarts with these ingredients, but I think my husband could have easily eaten twice that many.

These mini tarts made a wonderful appetizer that was simple to make and was fairly healthy.  Another item for the list of go-to appetizers has been found.

Mini Mushroom Tarts


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Ingredients
  1. 1 sheet lavash bread
  2. 1 Tb. olive oil
  3. 6 crimini mushrooms
  4. 1/4 cup onion, diced
  5. salt & pepper
  6. 1/2- 1 cup smoked swiss cheese, shredded
Instructions
  1. Preheat oven to 400.
  2. Using a 3-inch biscuit cutter or cookie cutter, cut circles out of lavash bread. Set aside.
  3. Heat nonstick frying pan over medium heat and add oil.
  4. Add mushrooms and onion and sauté for 5-10 minutes or until mushrooms are tender and onion is golden. Season with salt and pepper.
  5. Using a mini muffin pan, place one lavash circle in a muffin cup, forming a shell.
  6. Repeat with remaining circles.
  7. Sprinkle one teaspoon of cheese into the bottom of each shell.
  8. Scoop one tablespoon of mushroom and onion mixture onto cheese. Top with a half tablespoon of cheese.
  9. Bake for 10 minutes, or until shell is golden brown and cheese is melted.
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