Creamy Mushroom Tartlets

Creamy Mushroom Tartlets

24 servings

1 Tbsp. butter or margarine
1 pkg. (8 oz.) fresh mushrooms, finely chopped
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese
1 can (8 oz.) refrigerated crescent dinner rolls
2 tsp. finely chopped fresh parsley

Heat oven to 350°F.
Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
Bake 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.