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    Home » Appetizers

    Creamy Mushroom Tartlets

    Published: Apr 25, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 6 Comments

    139 shares
    Jump to Recipe

    There is something so fun and inviting about mini appetizers and finger foods. Don’t they just make a party?? I love seeing my guests happily talking and grazing. All the oohs and ahhs over how cute bite-sized food is. These Mushroom Tartlets are so tasty, extremely easy to make, and bake in just 6-8 minutes so you can keep those plates full.

    mushroom tartlets served on a marble board

    One of my dear friends gave me this recipe knowing how much I love anything with mushrooms.  As soon as I made them my family gobbled them up! The dash of Frank’s hot sauce on top adds the perfect spicy tang against the creamy filling. These mushroom, tartlets are vegetarian, light, and creamy inside a crisp flaky crust.

    mushroom tartlets with a glass of rose

    Athens phyllo cups are one of the best party-hosting hacks out there. They pair well with both savory and sweet fillings which makes them so versatile. They also cut down on prep and baking time considerably. And they’re adorable! I use them in my super popular Aloo Chat recipe too.

    Pro Tips!

    • If you are only making 1 box (15 cups) for a small party or weekend snack, do not halve the recipe, use the leftover filling the next day for an awesomely delicious breakfast or brunch! 
    • Spread filling on bagel halves and bake on a foil-lined tray until toasty. Top with crispy bacon or turkey bacon and ripe juicy tomato slices with a pinch of coarse salt and pepper. 
    • Use leftover mushroom filling and seriously raise your omelet game! Fold fluffy eggs over a few spoons of creamy filling. Garnish omelet with chives and hot sauce for a super easy egg dish with enough wow factor that it could be served on a silver tray, room service style. 
    mushroom tartlets

    Step by Step Recipe

    • Heat olive oil in a pan. Add onions and saute until translucent.
    • Add tomatoes, garlic, mushrooms, salt, and pepper.
    sautéing onions, mushrooms and tomatoes in a pan
    • Cook uncovered on medium heat for 5 minutes or until the mushrooms have cooked down.
    • Add cream cheese and mix well until it’s fully incorporated.
    Cooked mushrooms with cream cheese added in
    • Preheat oven to 350 F. Line the phyllo cups on a baking sheet.
    • Put about 1 tablespoon of mushroom mixture in each phyllo cup. Bake for 6 to 8 minutes or until the shells are golden brown.
    • Top with a dash of Frank’s red hot sauce. Optionally garnish with chives and serve!
    phyllo cups with mushroom filling

    Serving Ideas

    These creamy vegetarian mushroom tartlets are the perfect party food for any time of day. 

    • A lovely addition to brunch--either on a set table or served buffet style. 
    • As an appetizer, they are a flavorful bite to wake up your palette. I can’t wait to whip these up for neighbors and friends as we gather on the deck with cold or sparkling drinks in our hands.
    • Quick and easy for special events. Whether a small informal get-together, a crowd, a dinner party, Mother’s Day Brunch, or a graduation party--these mushroom cups will be the surprise hit! 
    • See below for my pro tips on using up leftover filling--if you have any! It adds so much flavor and texture to savory breakfast classics that you just might wind up making extra filling on purpose.
    filo cups with mushroom filling

    Did you love mushrooms? Here are some more delicious mushroom recipes to try:

    • Mushroom Masala
    • Onion and Mushroom Quesadillas
    • Spinach and Mushroom Lasagna
    • Mushroom Pasta
    • Spicy Ramen with Mushroom and Bok Choy

    What kind of mushrooms can I use?

    I love brown cremini mushrooms for this recipe. You can use your favorite variety of mushrooms 

    Can I make the filling ahead?

    Yes, you can make the filling up to 2 days before and store it in the fridge.

    Can I fill and freeze tarts ahead of time?

    I would not recommend them as they can become soggy while defrosting. I would suggest making the filling ahead instead. 

    Can I use low-fat cream cheese or Neufchatel cheese?

    Yes you can but I highly recommend Philadelphia full-fat cream cheese for the best flavors

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
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    5 from 8 votes

    Creamy Mushroom tartlets

    Vegetarian mushroom tartlets with a dash of spicy sauce
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Appetizer
    Cuisine: American
    Servings: 8
    Calories: 132kcal
    Author: Archana Mundhe

    Equipment

    • Stainless Steel Pan

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1 medium yellow onion finely diced
    • 1 large tomato finely diced
    • 2 garlic cloves grated
    • 8 oz brown mushrooms finely dice with stems minced
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper ground
    • 8 oz Philadelphia cream cheese room temperature
    • 2 boxes Athens phyllo cups

    Garnish

    • Franks red hot sauce
    • 1 tablespoon chives finely sliced optional

    Instructions

    • Heat olive oil in a pan. Add onions and saute until translucent.
    • Add tomatoes, garlic, mushrooms, salt, and pepper, and cook uncovered on medium heat for 5 minutes or until the mushrooms have cooked down. Add cream cheese and mix well until it’s fully incorporated.
    • Preheat oven to 350 F. Line the phyllo cups on a baking sheet.
    • Put about 1 tablespoon of mushroom mixture in each phyllo cup. Bake for 6 to 8 minutes or until the shells are golden brown.
    • Top with a dash of Frank’s red hot sauce. Optionally garnish with chives and serve!

    Video

    Nutrition

    Calories: 132kcal | Carbohydrates: 5g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 387mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 526IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Aparna says

      November 23, 2021 at 8:22 pm

      If we are making and taking this dish to a party ; should this be served at room temperature or warm ?

      Reply
      • Archana says

        November 28, 2021 at 5:44 pm

        Room temperature

        Reply
    2. Swati Tol says

      May 12, 2022 at 12:38 am

      Can I fill the phyllo cups and then bake them after four hours or can I bake them in advance and then heat them before serving

      Reply
      • Archana says

        May 13, 2022 at 8:54 am

        You can bake the phyllo cups beforehand. The tartlets also taste great at room temp.

        Reply
    3. Rani says

      November 20, 2022 at 12:34 pm

      Hello, I tired this recipe today, it came out good, except 1 teaspoon of salt is too much, it came out salty. I would suggest 1/4 or 1/2 tsp of salt. I had to add in steamed peas and another small tomato to cover for saltiness. I also added Italian seasoning to it. I also wonder whether one can use ricotta cheese instead of cream cheese. Thank you for the recipe!

      Reply
      • Archana says

        November 20, 2022 at 4:36 pm

        Thank you for the feedback. I use Kosher salt and it tends to be less salty. You can use ricotta cheese but the filling may be a bit textured instead of creamy

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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    139 shares
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