Mushroom Tartlets

Not exactly a “fat free” food, but you can detect a theme here….uummmm so good! Thaw one sheet frozen puff pastry and cut (with a regular juice glass) into ~3inch rounds (put it back in the fridge until everything else is ready).

Heat a little olive oil in the pan and add ½ of a diced onion. Cook until soft and add 1 pound sliced Baby Bella mushrooms. Cook until soft and browned (~10 minutes). Season with salt and pepper. Add about ½ teaspoon of dried thyme into the mixture.

Spray the muffin cups with olive oil (lightly). Add about 4 tablespoons of the mushroom mixture. Then top each with 2-3 tablespoons of shredded Gruyere cheese. Now top each with the pastry round and bake at 375 F (preheated) for about 25 minutes.

Let it cool for a few minutes and then turn onto a large plate to release the tartlets. These are great appetizers.

Guten Appetit!