Wild Mushroom Tartlets

Wild Mushroom Tartlets
Wild Mushroom Tartlets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    shallot, finely chopped (2 tablespoons)

  • 1

    (4 oz.) package fresh wild mushroom medley, finely chopped

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground pepper

  • 1/2

    teaspoon chopped fresh rosemary leaves

  • 2

    tablespoons dry sherry

  • 1/4

    cup ricotta cheese

  • 1/4

    cup crumbled chevre (goat) cheese (1 oz.)

  • 1

    (1.9 oz.) package frozen mini fill shells I(15 sheets)

  • 1/3

    cup shredded Parmesan cheese

Directions

Heat oven to 350. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Cook shallot in oil 2 minutes, stirring occasionally, until almost tender. Add remaining 1 tablespoon oil, the mushrooms, salt and pepper. Cook 6 minutes, stirring occasionally, until mushrooms are golden. Stir in rosemary and sherry, cook 1 minute longer. Rem from heat. In medium bowl, mix ricotta cheese and goat cheese with spoon until smooth. Stir in mushroom mixture. Fill each fill shell with 1 tablespoon mixture. Play on ungreased cookie sheet. Top each with 1 teaspoon Parmesan cheese. Bake 14 to 16 minutes or until golden. Serve warm.

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