Sausage and Mushroom Tarts

Sausage and Mushroom Tarts

13
Donna Cuellar 0

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

40 m servings 166 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 14 Ratings

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Most helpful positive review

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

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 m...

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

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 yo...

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 m...

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 slic...

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,...

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 th...

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

I would suggest adding some half and half and italian cheese to the sausage mixture to make it more creamy.