Mushroom Tartlets

Oxmoor House
30 servings (serving size: 1 tartlet)


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2 (8-ounce) packages presliced mushrooms
Olive oil-flavored cooking spray
2 garlic cloves, minced
1 large shallot, chopped
1/3 cup (1 1/3 ounces) shredded smoked Gouda cheese
2 teaspoons chopped fresh thyme
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 (2.1-ounce) packages frozen miniature phyllo shells
Fresh thyme sprigs (optional)


Preheat oven to 350°.

Place mushrooms in a food processor; pulse until minced.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add garlic and shallot; sauté 3 minutes. Add mushrooms; cook, stirring frequently, 8 to 10 minutes or until mushrooms are tender. Remove from heat; stir in cheese and next 4 ingredients.

Fill each phyllo shell with 1 heaping teaspoon of mushroom mixture. Place on a baking sheet; coat with cooking spray. Bake at 350° for 10 to 12 minutes or until phyllo shells are golden. Garnish with thyme sprigs, if desired.

Created date

March 2010

Nutritional Information

Calories 22
Fat 0.7 g
Satfat 0.3 g
Protein 1.1 g
Carbohydrate 3.1 g
Cholesterol 1 mg
Iron 0.3 mg
Sodium 70 mg
Caloriesfromfat 27 %
Fiber 0.3 g
Calcium 13 mg