Best Mushroom Ricotta Phyllo Cups Recipes

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17 EASY MUSHROOM APPETIZERS



17 Easy Mushroom Appetizers image

These mushroom appetizers are perfect for any party! From pizza to dip to stuffed mushrooms, everyone will go nuts for these tasty bites.

Provided by insanelygood

Categories     Appetizers     Recipe Roundup

Number Of Ingredients 17

Crispy Baked Parmesan Garlic Breaded Mushrooms
White Mushroom Pizza
Mushroom Crostini
Mushroom Dip
Fried Mushrooms
Flatbread Goat Cheese Portobello Pizza
Cream Cheese Mushroom Turnovers
Stuffed Mushrooms
Seared Polenta Rounds with Mushrooms and Caramelized Onions
Buffalo Mushroom Poppers
Mushroom Pate
Mushroom Marsala Baked Brie
Hoisin Mushroom Phyllo Cups
Mushroom Tart with Caramelized Onions and Thyme
Balsamic Portobello Mushroom Wraps
Grilled Mushroom on Skewers
Crab-Stuffed Mushrooms

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a mushroom appetizer in 30 minutes or less!

Nutrition Facts :

MUSHROOM-AND-GOAT-CHEESE PURSES



Mushroom-and-Goat-Cheese Purses image

These tasty phyllo tarts are filled with goat cheese and lots of cooked mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes 24

Number Of Ingredients 8

1 tablespoon unsalted butter, plus 1/2 stick melted
2 shallots, minced
4 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
10 cups chopped cremini or button mushrooms (about 1 1/2 pounds)
Salt and pepper
1 cup crumbled fresh goat cheese (4 ounces)
8 sheets frozen phyllo dough, thawed

Steps:

  • Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
  • Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
  • Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g

SAUTEED MUSHROOMS IN PHYLLO CUPS



Sauteed Mushrooms in Phyllo Cups image

Select small mushroom varieties that will fit into the small phyllo cups, such as yellow oyster, yellow foot, and cultivated enoki. Use a muffin tin that has two-inch-wide and one-inch-deep cups. Beautiful appetizer! MarthaStewart.com

Provided by Manami

Categories     Cheese

Time 43m

Yield 36 serving(s)

Number Of Ingredients 9

11 tablespoons unsalted butter
2 tablespoons finely chopped fresh thyme, plus
1 1/2 teaspoons fresh thyme, plus more
fresh thyme, for garnish
12 sheets frozen 11 1/2-by-16-inch phyllo dough, thawed
1/4 cup minced shallot (2 shallots)
8 ounces assorted fresh mushrooms, wiped clean
coarse salt & freshly ground black pepper
4 ounces fresh goat cheese

Steps:

  • Preheat oven to 350ºF; with the rack positioned in the center.
  • Melt 8 tablespoons (1 stick) butter, and set aside.
  • Set 2 tablespoons of the thyme aside.
  • Brush a mini-muffin tin with melted butter, and set tin aside.
  • Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.
  • Sprinkle lightly with reserved thyme.
  • Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.
  • Repeat with 2 more sheets phyllo.
  • Cut stack into twelve 3-inch squares.
  • Gently press each square into muffin-tin cup.
  • Bake until edges are just golden brown, 8 to 10 minutes.
  • Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.
  • Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.).
  • In a large skillet, melt remaining 3 tablespoons butter over medium heat.
  • Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.
  • Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.
  • Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
  • Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese.
  • Transfer the filled cups to a baking sheet.
  • Cook in oven just until heated through, about 3 minutes.
  • Garnish with more thyme, and serve.
  • Enjoy!

Nutrition Facts : Calories 64, Fat 4.9, SaturatedFat 3, Cholesterol 11.8, Sodium 47.8, Carbohydrate 3.9, Fiber 0.2, Sugar 0.2, Protein 1.4

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