MINI MUSHROOM TARTS

Mini Mushroom Tarts image

These little tarts are filled with a fabulous vegetable mixture. They are a great to nosh on when circulating around at a party.-Jacki Milazzo, Bonita, California

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 45 tarts.

Number Of Ingredients 15

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Ingredients

2-1/2 cups chopped baby portobello mushrooms
1-3/4 cups chopped fresh mushrooms
1/3 cup chopped carrot
1/3 cup chopped celery
1/4 cup finely chopped onion
3 tablespoons chopped sweet red pepper
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup ricotta cheese
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons seasoned bread crumbs
3 packages (1.9 ounces each) frozen miniature phyllo tart shells

Steps:

In a large skillet, saute the mushrooms, carrot, celery, onion and red pepper in oil until crisp-tender. Add garlic; cook 2 minutes longer. Drain, reserving 2 tablespoons cooking liquid., Remove from the heat; stir in the cheese, parsley, basil, salt and pepper. Stir in bread crumbs and reserved cooking liquid., Fill each tart shell with 2 teaspoons filling. Place on ungreased baking sheets., Bake at 350° for 6-8 minutes or until golden brown. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 32 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 46mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.