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Savory Mushroom Tarts Recipe

Savory Mushroom Tarts Recipe

When I had drop-in guests, I threw some mini tart appetizers together using mushrooms I had just bought on sale. Everyone gave them rave reviews and thought I’d spent hours cooking.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:30 servings


  • 1 bacon strip, chopped
  • 1-1/2 cups chopped fresh mushrooms
  • 3/4 cup chopped fresh shiitake mushrooms
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons finely chopped sun-dried tomatoes (not packed in oil)
  • 1 teaspoon minced fresh thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1/3 cup garlic-herb spreadable cheese


  • 1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings.
  • 2. Saute mushrooms in oil and drippings until tender. Stir in the bacon, tomatoes, thyme, salt and pepper. Fill each tart shell with a heaping teaspoonful of filling and 1/2 teaspoon spreadable cheese.
  • 3. Place on ungreased baking sheets. Bake at 350° for 6-8 minutes or until heated through. Yield: 2-1/2 dozen.

Recipe Note

TO MAKE AHEAD: Mushroom filling can be made a day in advance. Remove from the refrigerator 30 minutes before using and proceed as directed.

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