Recipe by Donna Cuellar
"These tasty little things are always the first things to go at my dinner parties."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (16 ounce) packages
mini phyllo shells
bulk pork sausage
1 (16 ounce) package
shredded Italian cheese blend
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
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...
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.
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!
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.
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? !
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!
These were great and a huge hit! I made pretty much as directly but added some Italian seasoning.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Mushroom Tarts
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 70
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Pair the bold flavors of smoked sausage with mushrooms and marinara sauce.
See how to make sausage in bite-size Pepperidge Farm® Puff Pastry cups.
See how easy it is to make breakfast pork sausage from scratch.