Wild Mushroom Tartlets

These bite-sized, mini fillo tartlets, nesting a creamy mixture of wild mushrooms, make an impressive appetizer - they fly off the tray as fast as you can serve them.

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Servings 15

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ingredients 11
Prep Time 20 min
Total Time 40 min

Ingredients

2: tablespoons olive oil

1: shallot, finely chopped (2 tablespoons)

1: package (4 oz) fresh wild mushroom medley, finely chopped

1/4: teaspoon salt

1/4: teaspoon freshly ground pepper

1/2: teaspoon chopped fresh rosemary leaves

2: tablespoons dry sherry

1/4: cup ricotta cheese

1/4: cup crumbled chèvre (goat) cheese (1 oz)

1: package (1.9 oz) frozen mini fillo shells (15 shells)

1/3: cup shredded Parmesan cheese

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Directions

1 Heat oven to 350°F. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Cook shallot in oil 2 minutes, stirring occasionally, until almost tender. Add remaining 1 tablespoon oil, the mushrooms, salt and pepper. Cook 6 minutes, stirring occasionally, until mushrooms are golden. Stir in rosemary and sherry; cook 1 minute longer. Remove from heat.
2 In medium bowl, mix ricotta cheese and goat cheese with spoon until smooth. Stir in mushroom mixture. Fill each fillo shell with 1 tablespoon mixture. Place on ungreased cookie sheet. Top each with 1 teaspoon Parmesan cheese.
3 Bake 14 to 16 minutes or until golden. Serve warm.