Ingredients for Mushroom Crab Asparagus Tart
- Frozen Asparagus Cuts
- 2 tablespoons butter
- Fresh Button Mushrooms
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Sharp Cheddar Cheese
- Lump Crabmeat
- Cheese
- 2 large eggs
- Fresh Parsley
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How to Make Mushroom Crab Asparagus Tart
- Preheat oven to 375°F (190°C).
- Spray a 12-inch tart pan with a removable bottom (or a 13x9-inch glass baking dish) with cooking spray.
- Cook asparagus according to package directions until tender-crisp. Drain and set aside to cool.
- Meanwhile, melt butter in a 12-inch skillet over medium heat. Add sliced mushrooms and cook for about 5 minutes, stirring frequently, until tender.
- Stir in bread crumbs, Parmesan cheese, and black pepper.
- Press the mushroom mixture evenly into the bottom and up the sides of the prepared tart pan (or into the bottom of the baking dish).
- Sprinkle the shredded Gruyere cheese over the mushrooms.
- Top with the cooked asparagus and crabmeat.
- In a medium bowl or blender, combine softened cream cheese, eggs, and 1 tablespoon of chopped parsley. Beat with an electric mixer on medium speed (or blend on low speed until smooth).
- Pour the cream cheese mixture evenly over the crabmeat.
- Bake at 375°F (190°C) for 30-35 minutes, or until the custard is set in the center and the edges are golden brown.
- Sprinkle the remaining 1 tablespoon of parsley over the top.
- Let the tart stand for 10 minutes before carefully removing the side of the pan (if using a tart pan).
- Cut into wedges or squares and serve.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
5g
Fat
79g
Carbs
2g