Wild Mushroom Tartlets

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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

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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