Mini-Mushroom Tart Appetizers

Total Time
Prep 20 mins
Cook 12 mins

I found this recipe in one of my mother's old cookbooks from a church in Hawaii. It is very good and versatile.

Ingredients Nutrition


  1. Mix the egg, onion, soup, cheese, parsley and milk (or sherry).
  2. Cook the bacon until crisp.
  3. Crumble bacon and add to soup mixture.
  4. Cook mushrooms in bacon fat until limp.
  5. Add mushrooms to mixture.
  6. On a lightly floured board, roll out the pie pastry.
  7. Cut out circles using 1&1/2" cookie cutter or top of glass.
  8. Grease mini muffin pan and line each muffin tin with pastry, pressing to fit.
  9. Spoon mixture into each tart.
  10. Bake uncovered at 400 degrees for 15-20 minutes or until edges of pastry are lightly brown.
  11. ***This recipe can make 48 tarts, but usually I just make 24, and use the remainder of the filling to make a quiche type dish.
  12. Put the other pie crust into a greased pie dish and pour the rest of mixture into it.
  13. Bake uncovered at 375 degrees until edges of pastry are light brown.


Most Helpful

so good. I used oyster mushrooms and sherry cooking wine. I also had an Italian blend shredded cheese.

Everything Sweet June 19, 2012

I must admit that I was a little leery of the mushroom soup ingredient in this recipe. I am by far not an ingredient snob, but canned soups usually don't have a place in such an elegant little finger food. Here, it works. It works well. I made one pan of these for an appetizer / finger food party and used the remaining crust and filling to prepare 2 small custard dish sized tarts. Hubby snacked on one tart straight from the oven and raved. The mini bites were perfect on the buffet at our party. I will be making this recipe again. It is really a gem.

Ms B. October 14, 2008

i made these a while back for a cookout. i did have to make a few minor changes due to a certain somebody not liking mushrooms and me being a vegetarian. i used condensed cream of broccoli soup in place of the mushroom soup and soy bacon in place of the real stuff. i then split the filling in half and used cauliflour in place of the mushrooms for a mushroom-free alternative. both types were easy to make and very yummy. the mushroom ones were a lovely dark brown color that looked quite nice along side of the light golden cauliflour ones. i had wanted to take some pictures to post(and bring some in to work to go with my lunchtime salad) but they were all devoured before i had a chance. guess i'll have to make them again ^_^

54 September 11, 2006

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