Mushroom Phyllo Tartlets Recipes

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MUSHROOM PHYLLO TARTLETS



Mushroom Phyllo Tartlets image

These bite-sized appetizers are quick and simple to make, with the help of store-bought prepared mini phyllo shells.

Provided by IHeartDogs

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

2 (15 count) packages prepared miniature phyllo cups
4 tablespoons butter
3 shallots, chopped
1/2 lb regular portabella mushrooms or 1/2 lb baby portabella mushrooms, finely chopped
2 tablespoons dry white wine
2 tablespoons flour
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne

Steps:

  • Preheat oven to 350 degrees F
  • In a large skillet, melt butter over medium heat and add shallots, cooking until softened about 2 minutes
  • Add mushrooms and cook until tender and almost all liquid is cooked away, stirring occasionally
  • Add wine and cook until wine is almost evaporated, stirring occasionally
  • Sprinkle flour over mushroom mixture and cook and stir until well blended, about 2 minutes
  • Increase heat to high and add cream, stirring well until mixture comes to a boil
  • Remove from heat and stir in parsley, lemon juice, salt and cayenne, and let cool slightly
  • Place prepared phyllo shells on a baking sheet and fill almost to the top with mushroom mixture
  • Bake for 5-8 minutes until heated through
  • Serve warm

MUSHROOM PHYLLO TARTLETS



Mushroom Phyllo Tartlets image

These are really easy, can be made ahead, frozen etc... and are quite tasty warm or cold. If you are intimidated by phyllo dough (don't be, phyllo is your friend, and very forgiving) you could use Crescent dinner rolls, rolled and cut into squares, for the pastry.

Provided by Lois M

Categories     Vegetable

Time 40m

Yield 24 serving(s)

Number Of Ingredients 9

4 sheets phyllo dough or 1 (8 ounce) can pillsbury crescent roll dough
3 1/2 tablespoons butter, separated
8 ounces fresh mushrooms, finely chopped
1 tablespoon flour
1 finely chopped shallots or 2 tablespoons onions
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley, for garnish (optional)

Steps:

  • Heat oven to 350°F.
  • Melt 2 tbsp butter in a large skillet over medium heat.
  • Add mushrooms, shallots and garlic & flour; mix well.
  • Cook 5 minutes or until tender, stirring frequently.
  • Add cream and cheese; mix well.
  • Cook 2 to 3 more minutes or until most of the liquid has evaporated, stirring frequently; set aside.
  • Melt remaining butter in a small dish in microwave.
  • Brush one sheet of phyllo with butter, place another sheet on top, and brush with butter, repeat, do not butter top of last sheet.
  • Cut phyllo into 24 equal squares, and place each square into ungreased mini muffin cups.
  • Spoon one heaping teaspoon mushroom mixture into each cup.
  • Bake at 350°F for 8-10 minutes or until golden brown.
  • Sprinkle with parsley.

WILD MUSHROOM TARTLETS



Wild Mushroom Tartlets image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 5 dozen - Serves 30 (2 per pe

Number Of Ingredients 10

1 pound wild mushrooms (cremini, portobello, shiitake, morel, oyster), coarsely chopped
8 ounces goat cheese
1/4 cup truffle or olive oil
1/4 cup fresh flat-leaf parsley, chopped
Salt and pepper, to taste
60 phyllo-pastry tartlet shells, packaged
Garnish: sliced mushroom, chopped chives
2 tablespoons butter
1 shallot, chopped
2 garlic cloves, chopped

Steps:

  • In a large saute pan over medium heat, melt butter. Add the shallot and garlic, stirring constantly for 1 minute. Add the chopped mushrooms. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and pulse again.
  • Spoon mushroom filling into tartlet shells and place on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes. Garnish with sliced mushroom and chopped chive before serving.

PARMESAN MUSHROOM TARTLETS



Parmesan Mushroom Tartlets image

My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they're best warm from the oven with a sprinkling of green onion.-Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

2 tablespoons butter
1/2 pound fresh mushrooms, chopped
1 green onion, chopped, divided
1 garlic clove, minced
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1 tube (8 ounces) refrigerated seamless crescent dough sheet

Steps:

  • Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.

Nutrition Facts :

MUSHROOM TARTLETS



Mushroom Tartlets image

I first helped my mom make these appetizers when I was just eleven years old. Now as a military wife, I serve these tarts all over the world!-Jennie McComsey, Hanscom AFB, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 3 dozen.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups all-purpose flour
FILLING:
1 pound fresh mushrooms, finely chopped
2 tablespoons butter
3 ounces cream cheese, cubed
1/2 teaspoon salt
1/4 teaspoon dried thyme

Steps:

  • In a small bowl, beat cream cheese and butter until light and fluffy. Add flour; beat until mixture forms a ball. Cover and refrigerate for 1 hour. , For filling, in a large skillet, saute mushrooms in butter. Drain and pat dry. Return to the pan; stir in cream cheese until melted. Stir in salt and thyme; set aside., On a lightly floured surface, roll dough to 1/16-in. thickness; cut into 2-1/2-in. circles. Press onto the bottoms and up the sides of greased miniature muffin cups. Place a rounded teaspoonful of filling in each cup. , Bake at 350° for 12-17 minutes or until edges are lightly browned. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 72 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 73mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

MUSHROOM, SPINACH, AND SCALLION TART



Mushroom, Spinach, and Scallion Tart image

Vibrant spinach leaves intermingle with roasted mushrooms in a light-as-air (and easy-to-assemble) phyllo shell. The custardlike filling comes together quickly in a blender.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h45m

Number Of Ingredients 10

1 pound mixed mushrooms, such as button and shiitake, stemmed and sliced 1/2 inch thick
2 tablespoons olive oil, plus more for brushing
Coarse salt
12 scallions, trimmed and cut into 2-inch pieces
3 1/2 cups spinach (about 4 ounces), stemmed, washed, and shaken dry
10 sheets frozen phyllo dough (14 by 9 inches each), thawed
6 ounces fresh goat cheese (about 2/3 cup)
3 large eggs
1/3 cup low-fat milk
3 tablespoons chopped mixed fresh herbs, such as dill and cilantro

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil, and season with salt. Spread in a single layer, and roast 10 minutes. Toss in the scallions, and roast 15 minutes more. Push mushrooms and scallions to one side, and place spinach on empty side; roast until wilted, about 3 minutes. Let cool briefly; squeeze spinach dry.
  • Lightly brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) with oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil, and fit into pan. Repeat with remaining sheets. Fold edges at top to make a border.
  • Crumple a double layer of foil into a rectangle the size of the bottom of the tart, and fit into crust to weigh down center. Place on a baking sheet, and bake until edges are golden and begin to set, about 7 minutes. Remove foil, and bake until golden all over, about 3 minutes more. (Tent edges with foil if browning too quickly.) Remove tart pan from oven.
  • Reduce oven to 375 degrees. In a blender, puree goat cheese, eggs, and milk until smooth; season with salt. Add herbs, and pulse to combine. Spread vegetables over crust, and pour custard over top.
  • Return tart pan to oven, and bake until custard is set, 20 to 23 minutes. Remove tart pan from oven, and let cool 10 minutes on a wire rack. Remove sides of pan, and let tart cool at least 10 minutes more. If not serving right away, slide tart off bottom of pan and directly onto rack. Serve warm or at room temperature.

CHANTERELLE MUSHROOM AND BACON TARTLETS



Chanterelle Mushroom and Bacon Tartlets image

Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.

Provided by GOODHOOD

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 12

Number Of Ingredients 14

2 teaspoons olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 ½ cups chanterelle mushrooms, finely chopped
1 tablespoon brandy
½ teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
¼ teaspoon salt and pepper to taste
1 egg
¼ cup milk
¼ cup shredded Swiss cheese
2 tablespoons cream cheese, softened
2 slices bacon, cooked and crumbled
24 mini phyllo tart shells

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
  • In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
  • Bake in preheated oven for 15 to 20 minutes, or until filling is set.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 7 g, Cholesterol 24.9 mg, Fat 6.2 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 132.4 mg, Sugar 0.6 g

MUSHROOM PHYLLO/PUFF PASTRY APPETIZERS



MUSHROOM PHYLLO/PUFF PASTRY APPETIZERS image

Categories     Mushroom     Appetizer     Brunch     Bake     Quick & Easy

Yield 12 apps

Number Of Ingredients 11

1 package phyllo pastry or puff pastry
1 package sliced Mushrooms
2 Shitake mushrooms
1 Med-Large Onion chopped fine
2 Tablespoons Garlic oil (or, press garlic into 2 Tablespoons of oil and a pinch of salt, and let sit for a few hours) If you have garlic oil, ensure you add 2 cloves of chopped garlic (alternately you can just dice 4 cloves of garlic and omit the garlic oil)
2-3 Tablespoons of butter
1 egg
1-2 Tablespoons of Thyme
Salt & Pepper to taste (please taste before filling pastry)
2-3 Tablespoons of cream cheese
¼ cup heavy cream (35%)

Steps:

  • -Chop onions and fry in pan with butter and garlic oil (or just 4 garlic cloves). Cook onions until caramelized. -When softened add chopped mushrooms. -Wait until a lot of the water from the mushrooms is released before adding cream, cream cheese, salt, pepper, and thyme. Make sure you taste your mixture to ensure proper seasoning. -Set mixture aside. -Open thawed but cold phyllo pastry or puff pastry. -For puff pastry, cut into 16 squares. Fill square with small amount of filling and seal edges. Brush top with egg wash (egg and water mixture). -For Phyllo use two sheets, cut them in four strips. Fill with a small amount of filling and then fold them on an angle to form a triangle, over and over (flag fold). Brush with melted butter. -Bake phyllo or puff pastry as directed on package ( for best baking results, bake on parchment paper)

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