Mini Mushroom & Goat Cheese Tarts

Mini Mushroom & Goat Cheese Tarts

Serves 10 to 12

8 oz. “ finely chopped” Baby Bella or Cremini mushrooms
2 oz. “whipped” cream cheese
2 oz. goat cheese
⅓ cup “dry” Sherry
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 teaspoon “chopped” fresh thyme
½ teaspoon fresh sage
½ teaspoon “chopped” fresh rosemary
2 “minced” garlic cloves
1 “finely-chopped” shallot
Sea salt and fresh pepper to taste
Premade mini phyllo dough cups (frozen; from the local market)

Preheat oven to 350°F

Over medium heat, melt the butter with the olive oil in a medium-large skillet. Stir in the shallot and sauté until transparent (approx. 1 minute). Add the mushrooms and cook until lightly brown and tender (approx. 8 minutes). Stir in the rosemary, garlic, thyme, and sage; cook for about 1 minute. Add the Sherry and cook until it is almost fully evaporated (approx. 1½ to 2 minutes).

Take the skillet off the heat and allow it to cool (approx. 10 to 12 minutes). Stir in the goat and cream cheese along with salt and pepper to taste.

Fill the shells with the mixture and place them in the oven for 5 to 8 minutes or until heated through, appearing puffed, and slightly golden in color.

For serving, these tartlets may be garnished with a sprig of rosemary or thyme and are best served warm or at room temperature.

Diva Tip:

• Mixing up the mushrooms is always an option. Try a selection of wild ones such as Oyster, Baby Portobello, Shiitake, or Chanterelle.

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