Mushroom Pate In Phyllo Pastry Baskets

READY IN: 1hr 10mins
Top Review by Bergy

Another winner Dancer! I used tiny tartlet tins(1 1/4" across, 1/2" deep) and got 2 dozen - only needed 20 minutes in the oven. Great flavor and a very easy recipe to follow - One step was missed - mixing the mushrooms with the cream cheese mixture - it is obvious though that you combine the two before filling the phyllo cups Thanks Dancer

Ingredients Nutrition


  1. Preheat the oven to 375°F.
  2. Clean the mushrooms, put into a food processor and process until ground.
  3. Remove the mushrooms from the processor, put them into a clean towel, and squeeze out the moisture.
  4. Melt 1 tablespoon of the butter and the oil in a skillet, add the mushrooms and green onions and fry until the mushrooms appear dry.
  5. Transfer the mixture to a bowl.
  6. In the same skillet, heat the wine to a boil and cook until reduced to 1 tablespoon.
  7. Transfer to a medium bowl and stir in the breadcrumbs, cream cheese, the remaining 1 tablespoon butter, the tarragon and parsley.
  8. Taste and season with the salt and pepper.
  9. Set aside.
  10. Unroll the phyllo dough, remove 1 sheet at a time, and baste with the melted butter, until 5 sheets have been basted.
  11. Cut into approximately 3-inch squares.
  12. Push into a mini-cupcake pan.
  13. Put approximately 1 tablespoon of the mushroom mixture into each phyllo pastry basket.
  14. Bake for 30 minutes or until the phyllo starts to brown.
  15. To serve, remove from the pans, while still warm and serve.

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