Mushroom and Gruyere Tarts
Bursting with fresh herbs, these bite-sized mushroom tart appetizers are full of flavor.
  • Makes: 25-30 servings
  • Prep Time: 45 minutes (includes cooking phyllo dough shells)
  • Cook Time: 10 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Mushrooms are a good source of selenium, an antioxidant mineral needed to protect body cells from damage and help boost immunity.

  • Recipe Created By:
  • Recipe From: 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

See Also:  Brown Sugar Fudge

Instructions

  1. Prepare mini phyllo dough shells on a baking sheet according to package directions, and set aside.
  2. Preheat oven to 350 degrees.
  3. 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.
  4. Fill the phyllo dough shells (still on baking sheet) with mushroom mixture. Use about 1 heaping teaspoon in each cup.
  5. Bake 5 minutes or until tarts are thoroughly hot. Sprinkle with additional chopped herbs for garnish, if desired. Serve immediately.

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