Mushroom Cream Cheese Tarts
For a fun take on the traditional mushroom Duxelles, try these delightful little mushroom cream cheese tarts. They're sure to be the biggest little appetizer hit at your next shindig.
Notes
- Any pastry recipe can be used to make tart shells, if desired, instead of using phyllo shells.
- A pastry bag or plastic bag with a snipped corner makes transferring the mushroom mixture to the tart shells easy.
May be frozen before baking. Simply put filled shells back into plastic tray and re-insert tray back into original box.
Cooking Time27 min
Ingredients
- 4 tablespoons butter
- 1/2 medium onion, finely minced
- 1 pound mushrooms, finely minced
- salt, to taste
- freshly ground pepper, to taste
- 8 ounces cream cheese
- 1/4 cup heavy cream
- 1 tablespoon Parmesan cheese
- 45 frozen phyllo dough shells
Instructions
- Melt butter in large skillet.
- Add onion and cook for 2 minutes, stirring frequently.
- Add mushrooms and continue to cook over low heat, stirring occasionally, until all of the moisture has evaporated; about 20 minutes.
- Season with salt and pepper to taste.
- Cool. Makes about 1 1/2 cups
- Preheat oven to 450 degrees F.
- Add cream cheese and enough of the cream (or milk) so that it spreads easily.
- Transfer into shells and dust with Parmesan cheese.
- Bake at for 5 minutes.
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