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Mushroom Tartlets
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30 minutes
8 servings
Adjust servings
Yields 24 tartlets
dairy-free
(?)
Has dairy from:
butter
cream cheese (regular)
parmesan cheese
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
cream cheese (regular)
parmesan cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
cream cheese (regular)
parmesan cheese
all-purpose flour
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.9% of RDA
• Calories: 14.6% of RDA
• Carbs: 8.5% of RDA
• Fat (total lipid): 33.6% of RDA
• Fiber: 7.0% of RDA
• Fructose: 0.0% of RDA
• Protein: 5.5% of RDA
• Sodium: 30.0% of RDA
• Sugar: 2.8% of RDA
• Vitamin A (IU): 8.7% of RDA
• Vitamin B6: 8.4% of RDA
• Vitamin C: 0.6% of RDA
• Iron: 2.2% of RDA
• Magnesium: 8.8% of RDA
• Manganese: 2.8% of RDA
• Niacin: 10.8% of RDA
• Potassium: 5.5% of RDA
• Zinc: 6.2% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
23.4
g
Calories
293
 
Fiber
1.96
g
Iron
0.420
mg
Protein
6.22
g
Sodium
405
mg
Sugars
0.867
g
Fat (total lipid)
20.5
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
tbsp
+
-
 
 
1
pint
+
-
 
can use any mushroom of choice.
 
1/2
cups
+
-
 
 
1/4
cups
+
-
 
grated.
 
2
tsp
+
-
 
chopped.
 
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Recipe Short Name:
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INGREDIENTS FOR: QUICHE/TART CRUST
Amount
Measure
Ingredient
 
1
cup
 
1/2
tsp
 
1/4
cups
 
1/4
cups
Ice water - just make sure it's extremely cold.
 
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Recipe Short Name:
Add new ingredient
 
PREPARATION
HOW TO PREPARE THE TARTLET CRUST
1.
Follow the steps in the dependent recipe to prepare to tartlet crust.
2.
Preheat oven to 350F. In a small muffin tin (24 slots), lightly coat each slot with olive oil spray. Evenly distribute the tart crust into each muffin slot and puncture the bottoms a few times with a fork.
PREPARING THE FILLING
3.
Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently.
4.
Add cream cheese, cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
5.
Spoon about 1-1/2 tsp. mushroom mixture into each prepared crust.
BAKING
6.
Bake 10 to 12 min. or until golden brown.
7.
Sprinkle with parsley and parmesan cheese. Cool in pan 5 min. before serving.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 293
Protein 6.22 g
Carbohydrates 23.4 g
Iron 0.42 mg
Fiber 1.96 g
Calcium 39.2 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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