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.
Follow the steps in the dependent recipe to prepare to tartlet crust.
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
Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently.
Add cream cheese, cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
Spoon about 1-1/2 tsp. mushroom mixture into each prepared crust.
Bake 10 to 12 min. or until golden brown.
Sprinkle with parsley and parmesan cheese. Cool in pan 5 min. before serving.