Sausage and Mushroom Tarts Recipe -
Sausage and Mushroom Tarts Recipe
  • READY IN 40 mins

Sausage and Mushroom Tarts

Recipe by  

"These tasty little things are always the first things to go at my dinner parties."

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Ingredients Edit and Save

Original recipe makes 30 tarts Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Arrange phyllo cups on an ungreased baking sheet.
  2. In a large skillet over medium heat, melt butter and combine sausage meat and garlic. Cook until sausage is browned, about 5 to 8 minutes; drain grease, and add mushrooms. Stirring occasionally, cook 5 minutes more or until all liquid evaporates; remove from heat and let cool.
  3. Fill each phyllo cup with 1 tablespoon of the sausage mixture, and top with a pinch of cheese. Bake in a preheated oven 10 to 12 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2011

I know this is my recipe but I wanted to give a tip. If you like yours a little crispier bake the tart cups for about 5 min before you fill them

Most Helpful Critical Review
Dec 24, 2007

I followed this recipe exactly and the bottoms of the shells were VERY soggy. I even drained the sausage really well. The taste was okay, I would probably recommend using less sausage and more mushroom, since you couldn't even taste them. I won't be making these again. I had to go to the store and come up with another plan for Christmas appetizers. Bummer...

Jun 23, 2009

This recipe turned out great! My family loved it. That said, I gave it 4 stars because I found it very confusing. First, why put butter in with sausage - it's already loaded with fat - and you're throwing it away when you drain. I saved the butter until the mushrooms were added. I suspect it can be omitted entirely. Second, I think the pound of cheese is waaaaay too much. The recipe says put a pinch on each tart - no way that uses a pound. I mixed 1/3 to 1/2 pound in with the suasage and mushrooms after they cooled, and that was very generous. There was so much cheese in the mix that a pinch on top was no longer necessary. In all fairness, I used grated instead of shredded cheese, but a pound is a pound. I also took the advice of others and pre-baked the tart shells for 5 minutes. I will definitely make this again with my slight modifications. Thank you for submitting this great appetizer.

May 10, 2010

These are so good if you just add some sauteed onion, bake the phyllo cups as suggested, and omit the butter! Like a reverse-stuffed mushroom and so much easier!

Jun 11, 2009

I subsituted salsa for the mushrooms. Baked shells first, filled with sausage mixture, topped with cheese and baked til cheese melted....cooled, and topped with sour cream and a black olive slice. Was a hit at an all women Christmas party.

Jun 11, 2009

I like heat so I used hot italian sausage. Otherwise kept to the recipe. YUM!! And everyone I served them to loved them too! I may switch out the cheeses next time .. mozz, provalone, cheddar, oh the possibilities! Thanks for the GREAT recipe! Good, quick and easy - who wouldn't love THAT? !

Jun 11, 2009

I took the advice of the person that submitted the recipe and baked the phyllo cups first...great outcome!! The ONLY thing I did different was that I put in two or three cloves of garlic and that's because I LOVE garlic. These flew off the table. I will definitely double it next party!!! Thanks for the great recipe!

Dec 29, 2008

These were great and a huge hit! I made pretty much as directly but added some Italian seasoning.


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 338 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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