Herbed Mushroom Tarts With Gruyere
Servings 25 Servings
Ingredients
- 2 packages Mini phyllo dough shells 25-30 shells
- 2 tbsp Olive oil
- 3 cloves Garlic finely minced
- 1/2 cup Shallots finely minced
- 1 - 1 1/4 lbs Assorted mushrooms (white button, oyster and shiitake, etc.) remove stems, finely chopped
- 1 1/2 tbsp Fresh dill finely chopped
- 1 1/2 tbsp Fresh thyme finely chopped
- 1 tbsp Italian flat-leaf parsley finely chopped
- 1/2 tsp Ground black pepper
- 1/2 tsp Salt
- 1/2 cup Gruyere cheese shredded
- Various fresh chopped herbs for garnish optional
Instructions
- Prepare mini phyllo dough shells on a baking sheet according to package directions, and set aside.
- Preheat oven to 350 degrees.
- In a large skillet, heat olive oil over medium high heat.
- Add garlic and shallots, and saute just until they start softening, about 2 to 3 minutes.
- Add mushrooms, herbs and spices, and continue cooking until mushrooms are soft and barely any liquid remains.
- Stir in shredded cheese.
- Remove mixture from heat.
- Fill the phyllo dough shells (still on baking sheet) with mushroom mixture. Use about 1 heaping teaspoon in each cup.
- Bake 5 minutes or until tarts are thoroughly hot.
- Sprinkle with additional chopped herbs for garnish, if desired.
- Serve immediately.