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Make Room for 'Shrooms

Lord Honey, whether you need an appetizer before the big meal or a savory side dish on the dinner table--don't be afraid to stray from the traditional, and make some room for my "Rustic 'Shroom Tart."

Rustic 'Shroom Tart

Jason Smith, FNS

Serves 8


1-tube cresent roll sheet

6-strips bacon, chopped

3-TBSP butter

4-cups mushrooms, chopped

½-cup onion, minced

1-cup green bell pepper, chopped

1-small bag fresh spinach

2-tsp Italian seasoning

1-tsp onion powder

½-ground nutmeg

Salt & Pepper to taste

4 ounce cream cheese, room temp

1-cup Colby jack cheese, shredded

¼-cup fresh parsley, minced, for garnish

½-cup dried cranberries, for garnish


1-cup balsamic vinegar

2-TBSP honey

1/8- cup bourbon


· Preheat oven to 375°, spray a baking sheet.

· In a large skillet over medium heat, place the bacon and cook until crispy, add the butter and melt.

· Add the mushrooms, onions and peppers, cook for 15 mins or until onions and peppers are tender.

· Sprinkle Italian seasoning, onion powder, nutmeg, salt and pepper.

· Stir to combine, add the spinach and cook until spinach starts to wilt.

· Add the cream cheese and stir till melted.

· Remove mixture from stove.

· Place the cresent dough on baking sheet, sprinkle the Colby jack cheese over dough, leaving about an inch on all side.

· Spoon the mushroom mix over cheese.

· Fold all sides up onto filling, leaving middle uncovered, see picture.

· Place in oven and bake for 25 mins or until golden brown.

· Meanwhile make the glaze by adding all ingredients to a sauce pan over medium heat and cook until vinegar starts to thicken.

· Remove tart when baked and place on serving tray and drizzle with glaze, garnish with chopped fresh parsley and dried cranberries.

Tip: Make sure when making the glaze to not over reduce or you’ll have vinegar taffy.


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