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How can you go wrong with a recipe that includes cheese, mushrooms, bacon, sun-dried tomatoes and rosemary? You can’t! This Cheesy Mushroom Tart can be either presented as a brunch item or served casually as an appetizer at a holiday-get-together. I love coming up with new flavorful combinations that are easy to make – nothing fussy. We’re all so busy this time of year so it’s nice to have a go-to-recipe that’s easy to make and is a sure hit with holiday guests. You can find plenty of other holiday recipes on the Kraft Recipe website.
I used a sheet of frozen puff pastry for the crust of the tart. I found that it works best to roll out the pastry, line the tart pan with the pastry and then immediately place the pan in the refrigerator while you put the rest of the ingredients together.
- 1 cup Kraft Natural Shredded Mozzarella Cheese
- ¾ cup of Kraft Philadelphia Cream Cheese (softened)
- 1 sheet frozen puff pastry
- 1 cup diced button mushrooms
- ¼ cup sliced button mushrooms (for garnish)
- 4 strips of bacon – crumbled
- ½ cup chopped sun-dried tomatoes (save some longer pieces for garnish)
- 1 tablespoon chopped rosemary
- ¼ cup diced white onion
- 1 tablespoon balsamic vinegar
Preheat Oven to 425º
Prepare the thawed Puff Pastry Crust by rolling it out on a lightly floured surface
Carefully line the tart pan with the pastry and place pan in refrigerator (my tart pan was non-stick so I didn’t use cooking spray, but you can if you’re worried about removing the tart).
Cook the bacon until crisp and then chopped
Using the same pan, add the mushrooms (diced and slices), sun-dried tomatoes, rosemary, onion and salt and pepper
Saute over medium heat – stirring often.
When most of the liquid from the mushrooms has evaporated, stir in the balsamic vinegar
Use a fork to remove the mushroom slices (for garnish)
Add the Kraft Philadelphia Cream Cheese and gently stir until ingredients are mixed well
Fold in one cup Kraft Natural Shredded Mozzarella Cheese
Use a large spoon to spread the mixture over the pastry tart
Arrange the mushroom slices on the top
Bake for approximately 15-18 minutes – or until the crust and filling are browned nicely.
I prefer this tart warm – but it’s also yummy served at room temperature. I served the tart to my mushroom loving family at our pre-Christmas family party and it was gone before it had a chance to cool down. We also had it as a quick Sunday meal.
This is the second year in a row that we have had our family holiday party the week before December 25th – I am never ready for this! I stopped by Walmart for gift bags and stocking stuffers and also found every ingredient that I needed for this recipe. You can save with these Kraft coupons –
- $1.00 off when you buy two 8 oz Natural Shreds or Chunks
- $1.00 off two Philadelphia Cream Cheeses