Mushroom Phyllo Tartlets

Submitted by GirlEatsWorld

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

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 10

ingredients

• 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

directions

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

Reviews

[Susie D]

I loved these & will keep the recipe on hand for drop in guests. These are so quick to throw together & the flavor is divine. Everything is well blended…..a tiny bit of heat, the depth of the wine, & the mushrooms really show up here. YUM!! Using the premade phyllo cups speeds this up so much. The longest part of prep was slicing the mushrooms & shallots. I did substitute button mushrooms as that is what I had on hand. I also sprinkled the filling with paprika before baking & with parsley flakes when they came out of the oven to add some color. The filling is quick to make & the bake time short. I would recommend this recipe to others planning a hor d'erve tray. Terrific job!!