Wild Mushroom Tartlets

(0)
  0 reviews
  • 20 min prep time
  • 40 min total time
  • 11 ingredients
  • 15 servings

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

Directions

  1. 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. 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. 3 Bake 14 to 16 minutes or until golden. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved