Mushroom and Roasted Pepper Tarts Recipe

Looking for an easy Mushroom and Roasted Pepper Tarts recipe? Learn how to make Mushroom and Roasted Pepper Tarts using healthy ingredients.


Submitted by toyzilla

Makes 5 servings



Makes 5 servings. Serving size: 1 tart. Calories: 144.

Recipe Ingredients for Mushroom and Roasted Pepper Tarts

1 Pie Crust
1 Cooking spray
1 tablespoon Dijon mustard
1 cup boiling water
1/2 cup mushrooms (porcini)
1 tablespoon canola oil
2 tablespoons chopped shallots
4 ounces cremini mushrooms, thinly sliced
3 1/2 ounces shiitake mushroom caps, thinly sliced
1 garlic clove, minced
2 tablespoons Madeira wine
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
3 tablespoons grated Parmigiano-Reggiano cheese, divided
1/2 cup 2% reduced-fat evaporated milk
2 tablespoons half-and-half
1 large egg
1 large egg white
1/3 cup red bell peppers (chopped and roasted)
2 tablespoons finely chopped fresh chives

Recipe Directions for Mushroom and Roasted Pepper Tarts

  1. Preheat oven to 400.

  2. Divide Chive Piecrust dough into 5 equal portions. Place each portion between two sheets of plastic wrap; roll into a 6-inch circle. Remove top sheet of plastic wrap. Place each dough circle, plastic wrap side up, into a 4-inch round tart pan coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in, and press. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottoms of dough with foil; top with pie weights or dried beans. Bake at 400 for 25 minutes or until lightly browned. Cool on a wire rack 15 minutes; remove weights and foil. Brush crusts with mustard.

  3. Reduce oven temperature to 375.

  4. Combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand 20 minutes. Strain mixture through a sieve over a bowl, reserving mushrooms and 1/4 cup liquid. Finely chop mushrooms.

  5. Heat oil in a large skillet over medium heat. Add shallots; cook 1 minute. Add cremini and shiitake mushrooms; cook 8 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Stir in porcini mushrooms, wine, and thyme; cook 1 minute. Add reserved 1/4 cup soaking liquid, scraping pan to loosen browned bits. Reduce heat; cook 3 minutes. Stir in parsley, juice, pepper, and salt.

  6. Divide mushroom mixture evenly among prepared crusts. Combine 2 tablespoons cheese and next 4 ingredients (through egg white), stirring with a whisk; divide mixture evenly among tarts. Sprinkle tops evenly with bell peppers and remaining cheese. Place tarts on a baking sheet. Bake at 375 for 35 minutes or until set. Cool on a wire rack 10 minutes. Sprinkle with chives.

Categories

Side Dish

Nutrition Facts
Serving Size 179.0g
Amount Per Serving
Calories
144
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Saturated Fat
2.1g
10%
Trans Fat
0.0g
Cholesterol
48mg
16%
Sodium
530mg
22%
Potassium
240mg
7%
Total Carbohydrates
12.3g
4%
Dietary Fiber
1.1g
4%
Sugars
3.4g
Protein
6.7g
Vitamin A 12% Vitamin C 28%
Calcium 13% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • High in riboflavin
  • Very high in selenium
  • High in vitamin C
  •   Bad points
  • High in cholesterol
  • High in sodium
  • Contains alcohol
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