Save on Pinterest

Mini Mushroom Tarts

These little tarts are filled with a fabulous vegetable mixture. They are a great to nosh on when circulating around at a party.—Jacki Milazzo, Bonita, California
  • Total Time
    Prep: 40 min. Bake: 10 min.
  • Makes
    45 tarts


  • 2-1/2 cups chopped baby portobello mushrooms
  • 1-3/4 cups chopped fresh mushrooms
  • 1/3 cup chopped carrot
  • 1/3 cup chopped celery
  • 1/4 cup finely chopped onion
  • 3 tablespoons chopped sweet red pepper
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup ricotta cheese
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons seasoned bread crumbs
  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells


  • In a large skillet, saute the mushrooms, carrot, celery, onion and red pepper in oil until crisp-tender. Add garlic; cook 2 minutes longer. Drain, reserving 2 tablespoons cooking liquid.
  • Remove from the heat; stir in the cheese, parsley, basil, salt and pepper. Stir in bread crumbs and reserved cooking liquid.
  • Fill each tart shell with 2 teaspoons filling. Place on ungreased baking sheets.
  • Bake at 350° for 6-8 minutes or until golden brown. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts
1 tart: 32 calories, 2g fat (0 saturated fat), 1mg cholesterol, 46mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video