“These tasty little things are always the first things to go at my dinner parties.” - by Donna Cuellar
Ingredients
Adjust Servings
Original recipe yields 30 tarts
Directions
- Preheat oven to 350 degrees F (175 degrees C). Arrange phyllo cups on an ungreased baking sheet.
- In a large skillet over medium heat, melt butter and combine sausage meat and garlic. Cook until sausage is browned, about 5 to 8 minutes; drain grease, and add mushrooms. Stirring occasionally, cook 5 minutes more or until all liquid evaporates; remove from heat and let cool.
- Fill each phyllo cup with 1 tablespoon of the sausage mixture, and top with a pinch of cheese. Bake in a preheated oven 10 to 12 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.
Nutrition
Amount Per Serving (30 total)
- Calories
- 166 cal
- 8%
- Fat
- 7.8 g
- 12%
- Carbs
- 16.9 g
- 5%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"I know this is my recipe but I wanted to give a tip. If you like yours a little crispier bake the tart cups for about 5 min before you fill them..." See more"
Kathy
"This recipe turned out great! My family loved it. That said, I gave it 4 stars because I found it very confusing. First, why put butter in with sausage - it's already loaded with fat - and you're t..." See morehrowing it away when you drain. I saved the butter until the mushrooms were added. I suspect it can be omitted entirely. Second, I think the pound of cheese is waaaaay too much. The recipe says put a pinch on each tart - no way that uses a pound. I mixed 1/3 to 1/2 pound in with the suasage and mushrooms after they cooled, and that was very generous. There was so much cheese in the mix that a pinch on top was no longer necessary. In all fairness, I used grated instead of shredded cheese, but a pound is a pound. I also took the advice of others and pre-baked the tart shells for 5 minutes. I will definitely make this again with my slight modifications. Thank you for submitting this great appetizer."
tylersmom
"I followed this recipe exactly and the bottoms of the shells were VERY soggy. I even drained the sausage really well. The taste was okay, I would probably recommend using less sausage and more mushroo..." See morem, since you couldn't even taste them. I won't be making these again. I had to go to the store and come up with another plan for Christmas appetizers. Bummer... "
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