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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

45 ServingsPrep: 40 min. Bake: 10 min.

Ingredients

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

Directions

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

2 of 2

Mini Mushroom Tarts (continued)

Directions (continued)

baking sheets.
Bake at 350° for 6-8 minutes or until golden brown. Serve warm or
at room temperature. Refrigerate leftovers. Yield: 45 tarts.

Nutrition Facts: 1 appetizer equals 32 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 46 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.