Sausage and Mushroom Tarts13 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“These tasty little things are always the first things to go at my dinner parties.” - by Donna Cuellar
Original recipe yields 30 tarts
- 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.
Amount Per Serving (30 total)
- 166 cal
- 7.8 g
- 16.9 g
Based on a 2,000 calorie diet
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"
"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."
"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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