Mushroom & Gruyere Cheese Phyllo Tartlets Recipe

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

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