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.

  • prep time 20 min
  • total time 40 min
  • ingredients 11
  • servings 15

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    86
    ,
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Sodium
    117mg
    117%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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