Recipe courtesy of Trisha Yearwood
Upside Down Mushroom Gorgonzola Tartlets
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 12 tartlets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 92
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 33 mg
- Sodium
- 163 mg
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 12 tartlets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 92
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 33 mg
- Sodium
- 163 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray.
- Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more.
- Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork.
- Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round.
- Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.
