Mushroom Phyllo Tartlets
Delight your taste buds with these elegant Mushroom Phyllo Tartlets, the perfect recipe for a sophisticated appetizer or party snack. Featuring layers of golden, buttery phyllo dough that bake into irresistibly crisp tartlet shells, these bite-sized treats are filled with a savory mixture of sautéed button mushrooms, creamy cream cheese, and nutty parmesan. Infused with aromatic garlic, shallots, and thyme, each tartlet is a harmonious blend of rich flavors and textures. Quick to prepare and bake, these tartlets are a show-stopping choice for entertaining or elevating any gathering. Garnish with fresh parsley for a final touch of brightness and serve them warm for a crowd-pleasing finish.
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Recipe Information
Ingredients
- 10 sheets phyllo dough sheets
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 cups button mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 whole shallot, finely chopped
- 1 teaspoon thyme, fresh (or 1/2 teaspoon dried thyme)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 4 ounces cream cheese, softened
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a mini muffin tin or tartlet mold with nonstick spray or butter.
Carefully unroll the phyllo dough sheets and cover them with a damp kitchen towel to prevent drying.
Take one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top, brush again with melted butter, and repeat until you have five layers.
Cut the layered phyllo dough into 12 equal squares using a sharp knife or pizza cutter.
Press each square gently into the muffin tin cups to form tartlet shells. Repeat the process with the remaining five phyllo sheets.
In a skillet, heat the olive oil over medium heat. Add the chopped shallot and garlic, and sauté for 2 minutes until fragrant.
Add the finely chopped mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and reduce in size.
Stir in thyme, salt, and black pepper, and cook for another 1-2 minutes. Remove from heat and let cool slightly.
In a medium bowl, mix the sautéed mushrooms with the softened cream cheese and grated parmesan cheese until well combined.
Spoon about 1 tablespoon of the mushroom mixture into each phyllo cup.
Bake the tartlets in the preheated oven for 15-20 minutes, or until the phyllo is golden brown and crispy.
Remove from the oven and let the tartlets cool slightly before gently removing them from the muffin tin.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 290 mg | 96% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 16.6 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 602 mg | 46% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
