Recipe
Appetizer
Mushroom-Bacon Tassies
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee butter | ||
| 2 ½ c. fresh sliced mushrooms, finely chopped after measuring | ||
| ⅓ c. finely chopped onion | ||
| ¼ tsp. Hy-Vee thyme | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. ground mixed peppercorns | ||
| 1 tsp. Hy-Vee flour | ||
| 3 tbsp. Hy-Vee sour cream | ||
| 3 tbsp. Hy-Vee cream cheese | ||
| ¼ c. cooked, crumbled Hy-Vee bacon (about 2-3 slices) | ||
| ½ packet(s) puff pastry sheets (1 sheet), thawed |
Directions
- Preheat oven to 400 degrees.
- In a large skillet, over medium-high heat melt butter. Add mushrooms and onion and sauté until tender, about 5 minutes. Season with thyme, salt and peppercorns.
- Sprinkle flour over mushroom mixture, stirring to combine. Stir in sour cream, cream cheese and bacon; heat until cheeses are melted and mixed through. Remove from heat.*
- Meanwhile, roll pastry sheet into 9-by-18-inch rectangle. Cut into 18 (3-inch) squares. Press squares into mini-muffin tins. Fill each with about 1 tablespoon mushroom mixture.
- Bake for 10 to 13 minutes or until golden brown.
- *Test Kitchen Tip: Mushroom mixture can be made 1 day in advance. Refrigerate in a sealed container until baking time.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 5mg
- Sodium: 130mg
- Total Carbohydrates: 6g
- Protein: 2g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 0%