Mini Mushroom Tarts

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Serves: 12-14

Prep Time: 15 minutes

Cook Time: 25 minutes


2 tablespoons extra virgin olive oil

2 medium yellow onions finely diced

2 large tomatoes finely diced

4 garlic cloves grated

1 pound brown mushrooms, finely diced with stems minced

2 teaspoons kosher salt

1 teaspoon black pepper

2 (8 ounce) cream cheese packets, room temperature

60 mini phyllo cup shells (4 small boxes)

Hot sauce, for garnish

2 tablespoons chives finely sliced, for garnish


01Heat olive oil in a pan. Add onions and sauté until translucent.
02Add tomatoes, garlic, mushrooms, salt, and pepper, and cook uncovered on medium heat for 5 minutes or until the mushrooms have cooked down. Add cream cheese and mix well until it’s fully incorporated.
03Preheat oven to 350 degrees. Line the phyllo cups on a baking sheet.
04Put about 1 tablespoon of mushroom mixture in each phyllo cup. Bake for 6 to 8 minutes or until the shells are golden brown.
05Top with a dash of hot sauce. Optionally garnish with chives and serve!

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.