Sausage and Mushroom Tarts

    40 mins

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

    14 people made this

    Makes: 30 

    • 2 (16 ounce) packages mini phyllo shells
    • 1 tablespoon butter
    • 225 g bulk pork sausage
    • 455 g mushrooms, diced
    • 2 teaspoons minced garlic
    • 453.6 g shredded Italian cheese blend

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    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 in English (14)


    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  -  29 Oct 2008  (Review from Allrecipes US | Canada)


    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.  -  21 Jun 2009  (Review from Allrecipes US | Canada)


    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...  -  24 Dec 2007  (Review from Allrecipes US | Canada)