Creamy Mushroom tartlets
User Reviews
4.8
36 reviews
Excellent
Creamy Mushroom tartlets
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Vegetarian mushroom tartlets with a dash of spicy sauce
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion finely diced
- 1 large tomato finely diced
- 2 garlic cloves grated
- 8 oz brown mushrooms finely dice with stems minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 8 oz Philadelphia cream cheese room temperature
- 2 boxes Athens phyllo cups
Garnish
- Franks red hot sauce
- 1 tablespoon chives finely sliced optional
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Instructions
- Heat olive oil in a pan. Add onions and saute until translucent.
- Add tomatoes, garlic, mushrooms, salt, and pepper, and cook uncovered on medium heat for 5 minutes or until the mushrooms have cooked down. Add cream cheese and mix well until it’s fully incorporated. Tip:This filling can be made 2 days ahead and refrigerated until ready to use.
- Preheat oven to 350 F. Line the phyllo cups on a baking sheet.
- Put about 1 tablespoon of mushroom mixture in each phyllo cup. Bake for 6 to 8 minutes or until the shells are golden brown.
- Top with a dash of Frank’s red hot sauce. Optionally garnish with chives and serve!
Equipments used:
Nutrition Information
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Calories
132kcal
(7%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
31mg
(10%)
Sodium
387mg
(16%)
Potassium
228mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
526IU
(11%)
Vitamin C
4mg
(4%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 387mg | 16% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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