Mushroom Phyllo Tartlets – a delicious recipe with phyllo, butter, mushrooms, flour, shallots, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0F.
2
Melt 2 tbsp butter in a large skillet over medium heat.
3
Add mushrooms, shallots and garlic & flour; mix well.
4
Cook 5 minutes or until tender, stirring frequently.
5
Add cream and cheese; mix well.
6
Cook 2 to 3 more minutes or until most of the liquid has evaporated, stirring frequently; set aside.
7
Melt remaining butter in a small dish in microwave.
8
Brush one sheet of phyllo with butter, place another sheet on top, and brush with butter, repeat, do not butter top of last sheet.
9
Cut phyllo into 24 equal squares, and place each square into ungreased mini muffin cups.
10
Spoon one heaping teaspoon mushroom mixture into each cup.
11
Bake at 350u00b0F for 8-10 minutes or until golden brown.
12
Sprinkle with parsley.
331
kcal
Calories
23
g
Fat
25
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 sheets phyllo dough or (8 ounce) can pillsbury crescent roll dough, 3 1/2 tablespoons butter, separated, 8 ounces fresh mushrooms, finely chopped, 1 tablespoon flour, and more.
Yes, Mushroom Phyllo Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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