Directions:
- In a large skillet, saute the mushrooms, carrot, celery, onion and red pepper in oil until crisp-tender. Add garlic; cook 2 minutes longer. Drain, reserving 2 tablespoons cooking liquid.
- Remove from the heat; stir in the cheese, parsley, basil, salt and pepper. Stir in bread crumbs and reserved cooking liquid.
- Fill each tart shell with 2 teaspoons filling. Place on ungreased baking sheets.
- Bake at 350° for 6-8 minutes or until golden brown. Serve warm or at room temperature. Refrigerate leftovers. Yield: 45 tarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 15.6 Kcal (65 kJ) | ||
| Calories from fat | 7.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.87g | 1% | |
|---|---|---|---|
| Cholesterol | 0.7mg | 0% | |
| Sodium | 36.19mg | 2% | |
| Potassium | 20.43mg | 0% | |
| Total Carbs | 1.45g | 0% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 9.4mg | 52% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 65.39 Kcal (274 kJ) | ||
| Calories from fat | 32.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 1% | |
|---|---|---|---|
| Cholesterol | 2.94mg | 0% | |
| Sodium | 151.67mg | 2% | |
| Potassium | 85.61mg | 0% | |
| Total Carbs | 6.07g | 0% | |
| Sugars | 2.11g | 2% | |
| Dietary Fiber | 1.12g | 1% | |
| Protein | 2.59g | 1% | |
| Vitamin C | 5.3mg | 2% | |
| Iron | 39.4mg | 52% | |
| Calcium | 28.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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