Sign Up

Looking for something?

Search

Mushroom Goat Cheese Tartlets

Mushroom Goat Cheese Tartlets

  • Cook

    mins

  • Difficulty

  • Makes

  • Marinate time

    mins

  • Prep

    mins

  • serves

    people
  • 1 package Knorr® Cream of Mushroom Dry Soup Mix
  • 1 1/4 cups (300 mL) skim milk
  • 4 ounces (125 g) goat cheese, crumbled
  • 3 eggs, lightly beaten
  • 1 tsp. (5 mL) chopped fresh thyme leaves
  • 60 mini tart shells

NUTRITIONAL INFORMATION

 

Amount per serving

Calories150
Total Fat9g
Saturated Fat4.5g
Trans Fat0g
Cholesterol30mg
Sodium190mg
Total Carbs14g
Dietary Fiber2g
Sugars3g
Protein4g
Calcium2%
Iron2%
Vitamin C2%
Vitamin A0%
See More
  • 1 Preheat oven to 375°F (190°C). Combine Knorr® Cream of Mushroom Dry Soup Mix, milk, goat cheese, eggs and thyme in medium bowl. Stir well, and season, if desired, with salt and black pepper. Let mixture stand for 10 minutes.
  • 2 Arrange tart shells on baking sheet. Spoon soup mixture into shells. Bake 15 minutes or until centers are set. Remove and serve immediately. 
Tip: Prepare  pastry crust with Becel®Buttery Taste and use filling to make a quiche for a quick supper.
Each serving of this dish is a source of fibre.