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Mini Mushroom Tarts Recipe

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. YIELD:45 servings


  • 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


  • 1. 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.
  • 2. Remove from the heat; stir in the cheese, parsley, basil, salt and pepper. Stir in bread crumbs and reserved cooking liquid.
  • 3. Fill each tart shell with 2 teaspoons filling. Place on ungreased baking sheets.
  • 4. Bake at 350° for 6-8 minutes or until golden brown. Serve warm or at room temperature. Refrigerate leftovers. Yield: 45 tarts.

Nutritional Facts

1 tart: 32 calories, 2g fat (0 saturated fat), 1mg cholesterol, 46mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.

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