Herbed Mushroom Tarts With Gruyere
Bursting with fresh herbs, these bite-sized mushroom tart appetizers are full of flavor.
Makes: 25-30 servings
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Recipe Created By: Kim Galeaz
Featured In: My Indiana Home
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Recipe Created By: Kim Galeaz
Featured In: My Indiana Home
Ingredients
- 25-30 (2 packages) mini phyllo dough shells
- 2 tablespoons olive oil
- 3 garlic cloves, very finely minced
- ½ cup shallots, very finely minced
- 1 to 1 ¼ pounds assorted mushrooms such as white button, oyster and shiitake, stems removed and very finely chopped
- 1 ½ tablespoons fresh dill, very finely chopped
- 1 ½ tablespoons fresh thyme, very finely chopped
- 1 tablespoon Italian flat-leaf parsley, very finely chopped
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup shredded Gruyere cheese
- additional chopped fresh herbs for garnish, optional
Instructions
- Prepare mini phyllo dough shells on a baking sheet according to package directions, and set aside.
- Preheat oven to 350 degrees.
- In a large skillet, heat olive oil over medium high heat. Add garlic and shallots, and saute just until they start softening, about 2 to 3 minutes. Add mushrooms, herbs and spices, and continue cooking until mushrooms are soft and barely any liquid remains. Stir in shredded cheese. Remove mixture from heat.
- Fill the phyllo dough shells (still on baking sheet) with mushroom mixture. Use about 1 heaping teaspoon in each cup.
- Bake 5 minutes or until tarts are thoroughly hot. Sprinkle with additional chopped herbs for garnish, if desired. Serve immediately.
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