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Spinach & Portobello Mini Tarts

This is a crowd pleaser anytime of the year.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Hors d'oeuvre
Servings 8

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.
Keyword Mini, Portobello, Spinach, Tarts