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.
Wild Mushroom Tartlets
- Prep Time 20 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 14 to 16 minutes or until golden. Serve warm.
Nutrition
86
Calories
4g
Total Fat
3g
Protein
7g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 86
- Total Fat
- 4g
- 0%
- Saturated Fat
- 1g
- 0%
- Sodium
- 117mg
- 0%
- Total Carbohydrate
- 7g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;Carbohydrate Choice
1/2
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