MENU

Wild Mushroom Tartlets

wild mushroom tartlets Appetizer
Wild Mushroom Tartlets
  • Prep 20 min
  • Total 40 min
  • Ingredients 11
  • Servings 15

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.

Updated December 5, 2012

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
86
% Daily Value
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
*Percent Daily Values are based on a 2,000 calorie diet.

© 2021 ®/TM General Mills All Rights Reserved