Here's a great little appetizer... or use it as a snack! Yum!
Creamy Mushroom Tartlets
1 Tbsp. butter or margarine
1 pkg. (8 oz.) fresh mushrooms, finely chopped
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese
1 can (8 oz.) refrigerated crescent dinner rolls
2 tsp. finely chopped fresh parsley
HEAT oven to 350°F.
MELT butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
UNROLL dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
BAKE 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.
MELT butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
UNROLL dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
BAKE 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.
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