Caramelized Onion and Mushroom Tartlets with Blue Cheese

After submitting all my dessert recipes to the Pillsbury Bake-Off (please cross your fingers for me!), I had a few extra ingredients in the fridge to use – one package of pie crusts and one roll of cookie dough. I had developed so many sweet treats that I stuffed the cookie dough in the back of a drawer and took out the pie crusts instead with an appetizer idea in mind.

I combined caramelized onions, mushrooms, and spinach to make a yummy filling for little mini tarts made with a mini muffin pan. Then I topped the tartlets with blue cheese. These were so cute and perfect for a party, or in our case, dinner!

p.s. Don’t forget to get in your bids for the Bloggers Bake for Hope Bake Sale that benefits Susan G. Komen for the Cure!

Caramelized Onion and Mushroom Tartlets with Blue Cheese
Printable Recipe

Ingredients:
1 tablespoon butter
2 tablespoons olive oil
2 yellow onions, thinly sliced
8 ounces sliced mushrooms, chopped
2 garlic cloves, minced
4 ounces baby spinach
1/4 teaspoon salt
1/2 cup crumbled blue cheese
1 box Pillsbury Refrigerated Pie Crusts (15 ounces), softened according to package directions

Directions:
Heat butter and 1 tablespoon olive oil over medium heat in a large nonstick skillet. Add onions, cover pan, and cook for 25 minutes, stirring every 5 minutes, or until onions are caramelized.

Meanwhile, heat remaining 1 tablespoon olive oil over medium high heat in a large nonstick skillet. Add mushrooms and sauté 5 to 7 minutes or until tender; add garlic and sauté 1 additional minute. Place cooked mushrooms in a large bowl. Add baby spinach to the same skillet and stir until wilted, about 2 minutes. Add spinach to the large bowl with the mushrooms. Mix in caramelized onions and salt.

Heat oven to 375˚F. Unroll pie crusts and place on a flat work surface. Use a 2 1/2-inch round cutter to cut 12 rounds from each crust. Press each round in the bottom of 24 cups of an ungreased mini-muffin cup pan and press dough up the sides to form cups. Fill evenly with caramelized onion mushroom filling and bake at 375˚F for 15 to 20 minutes or until crust is golden brown. Cool for 5 minutes and remove from mini-muffin cups. Sprinkle evenly with blue cheese. Makes 12 servings.

Nutrition: 138 calories, 10.1g fat, 0.7g fiber, 2.7g protein per serving
Cost: $0.68 per serving

21 Responses to Caramelized Onion and Mushroom Tartlets with Blue Cheese

  1. Very very good luck in the bake off.

    Love these. I make something similar in my smoker (using the residual heat while my meat is foiled (long story if you don’t smoke)… Anyway, these are indeed very tasty and a crowd pleaser!

  2. I will definitely keep my fingers crossed for you. I was inspired by your success and entered this year as well so I am trying to remain hopeful. :-)

  3. It’s also funny you mention this because it reminds me that I have a a pie crust as well that I need to use for something. Hmmmm….

  4. Good luck with your entries in The Pillsbury Bake-Off! These look exceptionally good too. All you need is a good salad to call this a full meal.

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