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5 from 3 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


  • 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



  • 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!



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
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