Wild Mushroom Tartlets
By Woman's Day Kitchen from Woman's Day; October 6, 2009 | October 6, 2009 .
Yield 24 tartlets
Active Time: 10 minutes
Total Time: 20 minutes
2 Tablespoon butter
1⁄3 cup chopped shallots
3 packages (4 ounces each) sliced assorted wild mushrooms, roughly chopped
3 Tablespoon dry sherry, white wine or water
2 teaspoon chopped fresh thyme leaves
1/4 teaspoon each salt and pepper
1⁄4 cup reduced-fat cream cheese
24 mini–fillo shells, from 2 boxes (1.90 ounces each) of 15
Garnish: small thyme sprigs
Heat oven to 350º F.
Melt butter in a large nonstick skillet over medium-high heat.
Add shallots; cover and cook 3 minutes until softened.
Stir in mushrooms.
Sauté 5 minutes or until tender.
Stir in sherry, thyme, salt and pepper until mixture simmers.
Simmer 1 minute.
Stir in cream cheese until melted.
Fill each fillo cup with 1 Tablespoon mushrooms.
Place on baking sheet.
Heat about 5 minutes to heat cups.
Tip: The mushroom filling can be made a day ahead and reheated in the microwave (you may need to stir in a Tablespoon or so of water if mixture seems too thick).
To have the tartlets ready to bake, fill them up to 2 hours ahead.
Posted by Sass
Amount Per Serving
Total Fat 2g
Saturated Fat 1g
Total Carbohydrates 3g
Dietary Fiber NA