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Mushroom & Gruyere Cheese Phyllo Tartlets

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Mushroom & Gruyere Cheese Phyllo Tartlets 1 Picture

Ingredients

  • 1 1 1 tbsp olive oil
  • 1 1 1 tbsp olive oil
  • 1 1 1 tbsp olive oil
  • 1 1 1 tbsp butter
  • 1 1 1 tbsp butter
  • 1 1 1 tbsp butter
  • 1/2 1/2 1/2 cup chopped onion
  • 1/2 1/2 1/2 cup chopped onion
  • 1/2 1/2 1/2 cup chopped onion
  • 2 2 2 cups cremini or bella mushrooms, chopped
  • 2 2 2 cups cremini or bella mushrooms, chopped
  • 2 2 2 cups cremini or bella mushrooms, chopped
  • 2 2 2 tsp thyme, choppped
  • 2 2 2 tsp thyme, choppped
  • 2 2 2 tsp thyme, choppped
  • 1/4 1/4 1/4 tsp course black pepper
  • 1/4 1/4 1/4 tsp course black pepper
  • 1/4 1/4 1/4 tsp course black pepper
  • 1/4 1/4 1/4 tsp kosher salt
  • 1/4 1/4 1/4 tsp kosher salt
  • 1/4 1/4 1/4 tsp kosher salt
  • 2 2 2 tsp chopped garlic
  • 2 2 2 tsp chopped garlic
  • 2 2 2 tsp chopped garlic
  • 3 3 3 tbso cream sherry
  • 3 3 3 tbso cream sherry
  • 3 3 3 tbso cream sherry
  • 8 8 8 oz cream cheese, softened
  • 8 8 8 oz cream cheese, softened
  • 8 8 8 oz cream cheese, softened
  • 2 2 2 eggs
  • 2 2 2 eggs
  • 2 2 2 eggs
  • 1 1 1 tbsp Dijon mustard
  • 1 1 1 tbsp Dijon mustard
  • 1 1 1 tbsp Dijon mustard
  • 1 1/2 1 1/2 1/2 cups grated Gruyere cheese
  • 1 1/2 1 1/2 1/2 cups grated Gruyere cheese
  • 1 1/2 1 1/2 1/2 cups grated Gruyere cheese
  • 3 3 15 45 of phyllo cups, 15 in each box, total 45 cups
  • 3 3 15 45 of phyllo cups, 15 in each box, total 45 cups
  • 3 3 15 45 of phyllo cups, 15 in each box, total 45 cups

Details

Adapted from recipeforaparty.com

Preparation

Step 1

Instructions

In a frying pan over medium/high heat, melt the butter and olive oil and add the onion, mushrooms, thyme, pepper and salt and sauté for 5 minutes until the mushrooms are browned and most all the liquid has cooked off

Add the garlic and cream sherry and cook for another 3 minutes and the liquid has evaporated, take off heat and set aside

In a mixing bowl, blend together the cream cheese, eggs and Dijon until creamy, stir in the Gruyere cheese

Fold in the cooked mushroom mixture

Place the phyllo tarts on a parchment lined sheet pan and fill up each with the mushroom/cheese mixture

Bake for 20 to 25 minutes or until a nice golden brown. Serve warm

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