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.
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.
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.
Step by Step Recipe
- Heat olive oil in a pan. Add onions and saute until translucent.
- Add tomatoes, garlic, mushrooms, salt, and pepper.
- 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!
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.
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
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Creamy Mushroom tartlets
Equipment
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
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Aparna says
If we are making and taking this dish to a party ; should this be served at room temperature or warm ?
Archana says
Room temperature
Swati Tol says
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
Archana says
You can bake the phyllo cups beforehand. The tartlets also taste great at room temp.
Rani says
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!
Archana says
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