TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Stuffed Mushrooms with Parmesan Breadcrumbs

Baked Mushrooms with Goat Cheese Stuffing

Miniature Cheddar and Bacon Quiches

Caramelized Pearl Onions and Mushrooms

Appetizer and Party Food Recipes

Healthy Recipes

Mushroom and Goat Cheese Tarts in Mini Phyllo Cups

Makes about 60 tartlets

I am always looking for new hors d'oeuvres and party finger foods, especially those that are simple to prepare. This recipe fits the bill since it uses store-bought, prepared phyllo shells, usually found in the frozen foods section. Not only are they very crunchy, but lighter and healthier than the usual tart shells made from pie dough or puff pastry. And, although the mushroom and goat cheese filling takes a little time to prepare, it is easy and absolutely delicious.

Mini Mushroom and Goat Cheese Tarts Recipe Photo

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 medium shallot, chopped
  • 2 large garlic cloves, chopped
  • 1 pound cremini mushrooms, chopped or sliced
  • 8 ounces mild goat cheese
  • 1/4 teaspoon ground nutmeg, preferably freshly grated
  • 3 tablespoons coarsely chopped fresh parsley
  • 2 tablespoons chopped fresh chives (can use freeze-dried chives)
  • Salt and pepper to taste
  • 60 phyllo tartlet shells (miniature tarts)

Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Add the shallots and sauté about 1 minute. Add the garlic and mushrooms. Sauté until softened, about 5 minutes. Remove from heat and allow to cool slightly, about 5 minutes. Transfer the mushrooms to a food processor. Add the goat cheese, 2 tablespoons of oil, nutmeg, parsley, chives, salt and pepper. Pulse just until the mixture is combined.

Meanwhile, preheat oven to 350° F. Fill the phyllo shells with the cheese mixture and place on a large baking sheet. Bake for about 10 minutes. Tarts can be served hot, warm or room temperature.

Notes: You can use any kind of button or wild mushrooms desired. I just like the flavor of cremini, also known as baby portabellas, and they are always available. Additionally, for a recipe like this, you can purchase pre-sliced mushrooms assuming you are going to use them within one or two days. That just makes life a little easier. Leftover tartlets can be frozen, then reheated without thawing. The recipe can be halved.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.