Spinach & Portobello Mini Tarts
This is a crowd pleaser anytime of the year.
Ingredients
- 3-4 tbsp Olive Oil
- 1 Finely Diced Onion
- 1-2 cloves Minced Garlic
- 2 Sliced Portobello Mushrooms
- 1 bag Frozen Spinach (large bag)
- ½ cup White Wine
- 8 oz Cream Cheese (1 package)
- ½ cup Hellmann's Mayonnaise
- 1 tsp Dijon Mustard
- ½ cup Grated Cheese
- 2 tbsp Hot Sauce
- Mini Pastry Shells
Instructions
- In a sauté pan place Olive Oil, Onion and Garlic.
- When onions are tender add Portobello Mushrooms.
- When mushrooms are browned add Frozen Spinach and White Wine and sauté until spinach is wilted and wine is cooked out.
- Meanwhile in food processor place Cream Cheese, Mayonnaise, Dijon Mustard, Grated Cheese and Hot Sauce. Run processor and blend until smooth.
- Combine spinach/mushroom mixture with the cream cheese mixture. Taste and adjust seasoning.
- Place in mini pastry shells and bake in a 350℉ oven for 12-15 minutes or until bubbly. Let rest 5 minutes before serving. At this point you can freeze for later use and just reheat in a 375℉ oven for 8-10 minutes and serve.
