SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 167.4
  • Total Fat: 13.2 g
  • Cholesterol: 11.6 mg
  • Sodium: 164.2 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.4 g

View full nutritional breakdown of Mushroom & Onion Pouches (Tartlets) calories by ingredient
Report Inappropriate Recipe

Mushroom & Onion Pouches (Tartlets)

Submitted by: AIMEE1975
Mushroom & Onion Pouches (Tartlets)

Introduction

These buttery little pouches of yummi-ness are a great appetizer, and can be made with very little ingredients. I use leftover pie crust to make 2 pouches (I always have leftover pie crust, as I flatten and trim my crusts before using them to cut down on carbs). Don't be afraid to use more or less butter, coconut oil, or parmesan cheese depending on your caloric needs. These buttery little pouches of yummi-ness are a great appetizer, and can be made with very little ingredients. I use leftover pie crust to make 2 pouches (I always have leftover pie crust, as I flatten and trim my crusts before using them to cut down on carbs). Don't be afraid to use more or less butter, coconut oil, or parmesan cheese depending on your caloric needs.
Number of Servings: 2

Ingredients

    1/3 yellow onion
    3/4 cup chopped baby bella mushrooms
    ~1/8 of a refrigerated pie dough
    1 TB coconut oil
    1/2 TB butter
    2 TB shredded parmesan cheese
    salt & pepper to season

Directions

Preheat oven to 450. Saute onions & mushrooms in coconut oil. Add butter, salt & pepper. When lightly browned, remove from heat.
Roll out dough into two 6" diameter circles onto foil that has been lightly brushed with butter. Spoon mushroom & onion mixture in center, top with 1 tablespoon of cheese each. Pinch sides towards center until you've made a little pouch. Bake for 15 minutes. Enjoy!

Serving Size: makes 2






Great Stories from around the Web


Rate This Recipe