Upside-Down Mushroom Tartlets

Martha Stewart ~ These are delicious!!! My husband & teenage boys didn't like them, but I loved them! I'm not ashamed to say that I finished theirs off, too! This requires using a jumbo size muffin pan or 8 oz ramekins, which is what I used.
Photo by Michelle F.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from marthastewart.com

Ingredients

  • 1

    sheet frozen puff pastry, thawed & cut into six 3-inch rounds

  • 1

    TB extra-virgin olive oil, plus more for ramekins or muffin pan

  • 1

    large shallot, chopped

  • 1

    lb baby bella mushrooms, sliced

  • Kosher salt & ground pepper

  • 2

    tsp fresh thyme

  • 3/4

    cup (2oz) grated Gruyere or Swiss cheese

Directions

Preheat oven to 375. Place puff pastry rounds in a single layer on a parchment-lined baking sheet & refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high heat. Add shallot & cook until soft, about 3 minutes. Add mushrooms & cook until soft & browned, about 10 minutes. Season with salt & pepper. Stir in thyme then remove skillet from heat. Lightly oil 6 jumbo muffin cups or ramekins. Divide mushroom mixture & cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown & puffed, about 25 minutes, rotating pan halfway through. Run a small knife around cups to loosen tartlets. Invert cups to release tartlets onto a small baking sheet or a plate. Serve warm as a side dish or appetizer.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: