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.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly grease a mini muffin tin or tartlet mold with nonstick spray or butter.

Step 3

Carefully unroll the phyllo dough sheets and cover them with a damp kitchen towel to prevent drying.

Step 4

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.

Step 5

Cut the layered phyllo dough into 12 equal squares using a sharp knife or pizza cutter.

Step 6

Press each square gently into the muffin tin cups to form tartlet shells. Repeat the process with the remaining five phyllo sheets.

Step 7

In a skillet, heat the olive oil over medium heat. Add the chopped shallot and garlic, and sauté for 2 minutes until fragrant.

Step 8

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.

Step 9

Stir in thyme, salt, and black pepper, and cook for another 1-2 minutes. Remove from heat and let cool slightly.

Step 10

In a medium bowl, mix the sautéed mushrooms with the softened cream cheese and grated parmesan cheese until well combined.

Step 11

Spoon about 1 tablespoon of the mushroom mixture into each phyllo cup.

Step 12

Bake the tartlets in the preheated oven for 15-20 minutes, or until the phyllo is golden brown and crispy.

Step 13

Remove from the oven and let the tartlets cool slightly before gently removing them from the muffin tin.

Step 14

Garnish with fresh parsley, if desired, and serve warm.

Nutrition Facts

Serving size	979.5 grams (979.5g)

Amount per serving	% Daily Value*
Calories	1934

Total Fat 134.40g	172%
Saturated Fat 65.90g	330%
Polyunsaturated Fat 2.70g
Cholesterol 290mg	97%
Sodium 3405mg	148%
Total Carbohydrate 137.50g	50%
Dietary Fiber 13.40g	48%
Total Sugars 16.60g
Protein 54.60g	109%

Vitamin D 35IU	175%
Calcium 602mg	46%
Iron 7mg	41%
Potassium 1960mg	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.

Source of Calories

Fat: 61.2%

Protein: 11.0%

Carbs: 27.8%