I swear to you, one of these days I will get around to posting about something I have pinned to my Pinterest board. I am just having too much fun doing my own thing right now.
Case in point; I made these yummy mushroom tartlets to go along with our dinner the other night. I used to despise mushrooms/ That all changed with my last pregnancy. I craved them then, and I still get cravings for them now. Weird, right?
One of my other guilty pleasures are finger foods, especially bite size finger foods. I sometimes think that I should host more parties, just so I can make cute little appetizers. Then I look at my calendar full of work day, kid appointments, sports and adventures, and I sigh in resignation. Maybe one of these I will have more time, but right now there isn't much.
Good thing these tartlets are quick and easy to make. I use frozen mini phyllo shells from the grocery store, whip up a quick filling, bake for 10 minutes, and then mmmm deliciousness.
Case in point; I made these yummy mushroom tartlets to go along with our dinner the other night. I used to despise mushrooms/ That all changed with my last pregnancy. I craved them then, and I still get cravings for them now. Weird, right?
One of my other guilty pleasures are finger foods, especially bite size finger foods. I sometimes think that I should host more parties, just so I can make cute little appetizers. Then I look at my calendar full of work day, kid appointments, sports and adventures, and I sigh in resignation. Maybe one of these I will have more time, but right now there isn't much.
Good thing these tartlets are quick and easy to make. I use frozen mini phyllo shells from the grocery store, whip up a quick filling, bake for 10 minutes, and then mmmm deliciousness.
The Athens Mini Phyllo Shells come in sets of 15.
The filling starts with a simple base of sauteed mushrooms and onions. Just cook them long enough for the mushrooms to start to caramelize and become fragrant.
In a separate bowl, whisk together an egg, flour, thyme and shredded Swiss Cheese. Gently stir in the cooled mushrooms to complete the filling.
These tartlets are ready for the oven and then ready to eat in 10 minutes. BEWARE they are addictive and go fast.
Mushroom Tartlets
Ingredients
15 mini phyllo shells, frozen
1 cup baby bella mushrooms, chopped
1/2 cup red onion, chopped
1 egg
1 tsp flour
1 tsp thyme
1 cup shredded Swiss Cheese
Directions
- Preheat your oven to 350-degrees F.
- Line a cookie sheet with parchment paper. Spread the phyllo shells onto the sheet and set aside.
- In a medium frying pan, sautee the mushrooms and onions until the onion just begins to caramelize and become fragrant, about 5 minutes. Set aside and allow to cool.
- In a medium bowl, whisk together the egg, flour, thyme and Swiss cheese. Add the cooled mushrooms.
- Using a spoon, divide the filling into the 15 phyllo cups. Bake in the oven for 10 minutes. Transfer to a plate and enjoy.
| Nutrition Facts | |
|---|---|
| Servings: 15 | |
| Per Serving | % Daily Value* |
| Calories 95 | |
| Total Fat 4.8g | 7% |
| Saturated Fat 1.9g | 9% |
| Trans Fat 0g | |
| Cholesterol 18mg | 6% |
| Sodium 53mg | 2% |
| Potassium 43mg | 1% |
| Total Carb 9.2g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.4g | |
| Protein 3.5g | |
| Vitamin A 2% · Vitamin C 1% | |
| Calcium 6% · Iron 3% | |
| *Based on a 2,000 calorie diet I hope you enjoy these little tartlets. Let me know if you try any other fillings when you make them in your house. Thanks for stopping by. Kristie | |
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