Best 11 Mushroom Tarts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you love mushrooms and tarts, then this article is perfect for you! We will explore some of the most delightful mushroom tart recipes that will tantalize your taste buds and add a touch of gourmet to your culinary repertoire. Whether you prefer classic dishes or want to experiment with new and exciting flavors, we have something for everyone. From hearty and savory fillings to creamy and decadent toppings, our carefully curated collection of recipes will guide you towards creating the perfect mushroom tart that will impress your family and friends.

Here are our top 11 tried and tested recipes!

ASPARAGUS AND MUSHROOM TARTS



Asparagus and Mushroom Tarts image

Provided by Betty Rosbottom

Categories     Milk/Cream     Cheese     Mushroom     Appetizer     Bake     Sauté     Easter     Dinner     Asparagus     Spring     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 11

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1/4 cup (1/2 stick) unsalted butter
12 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips
1 teaspoon coarse kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 pound slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons finely grated lemon peel
1/2 cup crème fraîche*
1/2 cup (packed) coarsely grated Gruyère cheese (about 2 ounces)
Fresh thyme sprigs (for garnish)

Steps:

  • Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD: Filling can be made 1 day ahead. Cover; chill.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Mound filling atop pastry squares, leaving 1/2-inch plain border.
  • Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.
  • Sold at most supermarkets and at specialty foods stores.

MUSHROOM TARTS



Mushroom Tarts image

My grandma made these every year for Christmas. The shells can be made ahead and frozen. No need to defrost the shells, just fill and bake.

Provided by Cherry Tart

Categories     Vegetable

Time 40m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 13

1 tablespoon butter
2 loaves thinly-sliced brown bread
3 tablespoons butter
3 tablespoons shallots, finely chopped
1/2 lb mushroom, finely chopped
2 tablespoons whole wheat pastry flour
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon lemon juice
1 tablespoon chopped parsley
2 tablespoons chopped chives or 2 tablespoons green onion tops
2 -3 tablespoons parmesan cheese

Steps:

  • Butter the inside of mini muffin tins.
  • Cut each slice of bread with the top of a drinking glass.
  • Press bread into mini muffin tins.
  • Bake at 400F for 10 minutes
  • Melt 3 tbsp butter in a deep frying pan.
  • Add shallots. Cook for a few minutes, until transparent.
  • Add mushrooms. Cook and stir for several minutes until moisture evaporates.
  • Remove from heat.
  • Mix in flour.
  • Stir in cream.
  • Bring to a boil, then simmer until thickened.
  • Add salt, cayenne, lemon, parsley and chives.
  • Let cool.
  • Fill shells with the mixture.
  • Sprinkle each tart with parmesan cheese.
  • Bake at 350F for 10 minutes.
  • Serve warm.

MUSHROOM PASTRY TARTS



Mushroom Pastry Tarts image

Putting anything on puff pastry crust makes it special, but these mushrooms taste so good that combining the two makes an unforgettable dish. -Susan Scarborough, Fernandina Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 13

1/4 cup chopped walnuts or hazelnuts
3 tablespoons olive oil, divided
2 medium sweet onions, thinly sliced
1 garlic clove, minced
1 teaspoon brown sugar
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/3 cup dry red wine
10 ounces sliced fresh shiitake mushrooms
1/2 pound sliced baby portobello mushrooms
2 teaspoons minced fresh thyme, divided
1 sheet frozen puff pastry, thawed
1 package (4 ounces) fresh goat cheese

Steps:

  • In a small dry skillet, toast walnuts over low heat 5-7 minutes or until lightly browned, stirring occasionally. Remove and set aside., In a large skillet, heat 2 tablespoons oil over medium heat. Add onions; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 20-22 minutes or until onions are deep golden brown, stirring occasionally. Add garlic, brown sugar, salt and pepper; cook 1 minute longer. Transfer to a small bowl., Add wine to pan, stirring to loosen browned bits. Bring to a boil. Cook and stir 1 minute; pour over onions. In same skillet, heat remaining oil over medium-high heat. Add mushrooms and 1 teaspoon thyme; cook and stir 8-10 minutes or until liquid is almost absorbed. Stir in onions. Remove from heat; cover and set aside., Preheat oven to 400°. Unfold puff pastry. On a lightly floured surface, roll pastry into a 12-in. square. Cut into two 12x6-in. rectangles. Transfer to baking sheet. Using a sharp knife, score 1/2 in. from edges of each pastry (do not cut through). Using a fork, poke holes in pastry. Bake 10-12 minutes or until puffed and lightly browned. Remove from oven. Press down center with a spoon if necessary. Reduce oven setting to 350°., Spoon mushroom mixture over tarts. Sprinkle with walnuts; top with cheese. Sprinkle with remaining thyme. Bake 5 minutes longer or until cheese is melted. Cut each tart into six pieces.

Nutrition Facts : Calories 199 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 193mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

SAUSAGE AND MUSHROOM TARTS



Sausage and Mushroom Tarts image

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

Provided by Donna Cuellar

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 30

Number Of Ingredients 6

2 (16 ounce) packages mini phyllo shells
1 tablespoon butter
8 ounces bulk pork sausage
1 pound mushrooms, diced
2 teaspoons minced garlic
1 (16 ounce) package shredded Italian cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange phyllo cups on an ungreased baking sheet.
  • 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.
  • 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.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 16.9 g, Cholesterol 16.5 mg, Fat 7.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 3.8 g, Sodium 337.6 mg, Sugar 0.3 g

MUSHROOM & SMOKED SALMON TARTS



Mushroom & Smoked Salmon Tarts image

This recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. -Jacquelyn Benson, South Berwick, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 tarts (6 servings each).

Number Of Ingredients 12

2 sheets refrigerated pie crust
1 tablespoon olive oil
1 medium red onion, thinly sliced
1 tablespoon butter
4 cups sliced fresh mushrooms (about 10 ounces)
2/3 cup smoked salmon or lox
1/3 cup crumbled feta cheese
8 large eggs, divided use
4 teaspoons drained capers, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 teaspoons snipped fresh dill, optional, divided

Steps:

  • Unroll crusts into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottoms are golden brown, 2-4 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender and lightly browned, 5-7 minutes. Remove from pan. Add butter and mushrooms; cook and stir until mushrooms are tender, 6-8 minutes. Cool slightly., Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over 1 of the tarts. Repeat with remaining ingredients for second tart., Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 239 calories, Fat 15g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 382mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

MUSHROOM GARLIC CREAM TARTS



Mushroom Garlic Cream Tarts image

This is a recipe from Pillsbury.com. l always have to double the recipe because they get eaten up so fast. People can't believe it only take 15 minutes to throw these little gems together. If you end up doubling the recipe, I suggest using just 3 Tbsp butter and 3/4 cup cream. Otherwise the filling can get a little runny. This is a very easy recipe to change according to your tastes. Substitute olives for mushrooms, use chives, chopped nuts, even artichoke hearts, whatever you like. I also generally use margarine, light cream and low fat crescent rolls and they're still delicious. You can't go wrong with this recipe. Enjoy!!

Provided by quiet603

Categories     Cheese

Time 35m

Yield 24 Tarts, 12 serving(s)

Number Of Ingredients 9

2 tablespoons butter (or margarine)
1 (8 ounce) package fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup whipping cream
1/4 cup parmesan cheese, grated
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (or Pillsbury flaky dough sheet)
2 tablespoons fresh parsley, chopped

Steps:

  • 1. Heat oven to 350°F Spray muffin pan with non-stick spray (mini muffin pan for tartlets and regular muffin pan for larger tarts). In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
  • 2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
  • 3. Cut each rectangle into 12 squares (or 6 sqaures if making larger tarts). Place 1 square in each of 24 ungreased mini muffin cups (use a regular muffin pan for larger tarts). Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon (2 tsp for larger tarts) mushroom mixture into each cup.
  • 4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm.
  • Cover and refrigerate any remaining tarts.

Nutrition Facts : Calories 126.7, Fat 7.5, SaturatedFat 4.2, Cholesterol 30.1, Sodium 141.6, Carbohydrate 11.7, Fiber 1, Sugar 1.3, Protein 3.6

MUSHROOM AND PARMESAN TARTS



Mushroom and Parmesan Tarts image

Make and share this Mushroom and Parmesan Tarts recipe from Food.com.

Provided by ImPat

Categories     Cheese

Time 15m

Yield 3 mini tarts, 3 serving(s)

Number Of Ingredients 5

1 sheet puff pastry (thawed)
60 g parmesan cheese (thinly grated)
100 g shiitake mushrooms (stalk removed thinly sliced)
6 sprigs thyme
sour cream, to serve

Steps:

  • Preheat oven to 200c fan forced (220C).
  • Line an oven tray with baking paper.
  • Place 2 sprigs in three separate places on the tray.
  • Top each with parmesan cheese and mushroom.
  • Season with salt and pepper.
  • Cut 3 rounds of pastry big enough to cover the cheese mix and press down to shape into small mounds.
  • Bake for 8 to 10 minutes or until pastry is golden.
  • Carefully flip the tarts to present parmesan side up, serve warm with a dollop of sour cream.

MUSHROOM ASIAGO TARTS



Mushroom Asiago Tarts image

My friend Christine brought these to a Party at my house and she graciously shared the recipe with me. I served them the next week at a dinner party and had rave reviews. They freeze very well.

Provided by Laureen in B.C.

Categories     < 60 Mins

Time 35m

Yield 48 serving(s)

Number Of Ingredients 10

1 1/2 lbs mushrooms
1 tablespoon butter
1/2 cup onion, minced
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped
1 pinch salt and pepper
1 1/2 cups whipping cream
2 large eggs
1 cup asiago cheese, grated
48 miniature tart shells

Steps:

  • Chop mushrooms in a food processor until finely minced.
  • In a large saute pan over medium heat melt butter add mushrooms and onions.Cook stirring often until mushrooms are soft and all the liquid has evaporated.
  • Stir in garlic and thyme and cook 1 minute longer.
  • Remove from heat and season to taste. allow to cool.
  • Preheat oven to 375.
  • Whisk eggs and cream together and add to cooled mushroom mixture.
  • Spoon mushroom filling into tart shells and top with Asiago cheese.
  • Bake for 12 to 15 minutes, until pastry is browned and filling puffs up a little.

Nutrition Facts : Calories 34.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.6, Sodium 8.2, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 0.9

MINI MUSHROOM TARTS



Mini Mushroom Tarts image

These little tarts are filled with a fabulous vegetable mixture. They are a great to nosh on when circulating around at a party.-Jacki Milazzo, Bonita, California

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 45 tarts.

Number Of Ingredients 15

2-1/2 cups chopped baby portobello mushrooms
1-3/4 cups chopped fresh mushrooms
1/3 cup chopped carrot
1/3 cup chopped celery
1/4 cup finely chopped onion
3 tablespoons chopped sweet red pepper
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup ricotta cheese
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons seasoned bread crumbs
3 packages (1.9 ounces each) frozen miniature phyllo tart shells

Steps:

  • In a large skillet, saute the mushrooms, carrot, celery, onion and red pepper in oil until crisp-tender. Add garlic; cook 2 minutes longer. Drain, reserving 2 tablespoons cooking liquid., Remove from the heat; stir in the cheese, parsley, basil, salt and pepper. Stir in bread crumbs and reserved cooking liquid., Fill each tart shell with 2 teaspoons filling. Place on ungreased baking sheets., Bake at 350° for 6-8 minutes or until golden brown. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 32 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 46mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

MUSHROOM AND ROQUEFORT TOMATO TARTS



MUSHROOM AND ROQUEFORT TOMATO TARTS image

Categories     Cheese     Dinner     Winter

Number Of Ingredients 7

1 sheet puff pastry
40g Roquefort or other sharp blue cheese, crumbled
2 tablespoons chopped walnuts
5 medium white mushrooms, thinly sliced
4 cherry tomatoes, halved
1 egg, beaten
2 tablespoons butter

Steps:

  • Preheat oven to 400˚F. Roll out pastry dough and using a bowl approximately 14-15cm in diameter, cut out four rounds. Do not force or stretch the dough. Transfer the dough to a baking tray lined with parchment paper. Place the cheese in the middle of each pastry round, leaving about 2cm around the edge of each round. Sprinkle each pastry round with a tablespoon of the chopped walnuts. Place about 8 mushrooms' worth of slices on top of the walnuts, pressing into the cheese/walnut mixture. Place 3 cherry tomato halves on each pastry round. Fold over the edges of the dough (making 4-5 folds, one fold at a time) and pressing lightly on the corners to gently seal the tarts. Brush the beaten egg on the dough border. Bake for 30 minutes or until crust is golden brown and the cheese melted. Meanwhile, sauté the remaining mushroom slices in the butter. Drain on a paper towel and set aside until the tarts are cooked. When the tarts are cooked, remove from baking tray to a cooling rack and cool for about 5 minutes. Place the sautéd mushroom slices on each tart and serve warm with a green salad.

MUSHROOM TARTS



MUSHROOM TARTS image

Categories     Mushroom     Sauté     Vegetarian     Quick & Easy

Yield 4 tarts

Number Of Ingredients 9

150g shortcrust pastry
1 tbsp olive oil
300g mushrooms
4 shallots
2 cloves garlic
1 tsp English mustard
100ml single / double cream
salt & pepper to taste
fresh tarragon or basil

Steps:

  • Peel & finely slice shallots. Heat olive oil and saute shallots for about 10 mins or until soft. Peel & crush garlic and add to shallots. Wipe & finely chop mushrooms. There's no need to peel them. Add to shallot pan and saute until mushrooms are soft and all liquid has evaporated. (Don't skimp time on this bit or the final tart filling will be too runny.) Remove pan from heat and stir in the mustard. Stir in the cream. Season with salt and pepper to taste. Preheat oven to 190c / 375F / Gas Mark 5. Grease tart tins. (A larger 4x10cm diameter Yorkshire Pudding tin is ideal.) Roll out pastry to about 1/2 cm thick and line tins. Divide mushroom mixture equally between each tart and brush visible pastry with a little milk to help it brown. Bake for 30 mins or until pastry is golden. Sprinkle tops of tarts with fresh shredded tarragon or basil just prior to serving.

Tips:

  • Prep your mushrooms: Clean and slice your mushrooms evenly for consistent cooking.
  • Sauté your mushrooms: Cook the mushrooms in butter or oil until they are soft and browned. This will enhance their flavor and texture.
  • Use a variety of mushrooms: Don't limit yourself to one type of mushroom. Experiment with different varieties, such as cremini, shiitake, and oyster mushrooms, to add depth and complexity to your tarts.
  • Choose the right cheese: A good melting cheese is essential for a creamy and flavorful tart filling. Options include Gruyère, cheddar, mozzarella, and Brie.
  • Don't overfill the tart shells: Fill the tart shells just until they are level with the edges. Overfilling can make the tarts difficult to eat and may cause the filling to spill over.
  • Bake until golden brown: Bake the tarts until the crust is golden brown and the filling is bubbly. This ensures that the tarts are cooked through and have a crispy texture.

Conclusion:

Mushroom tarts are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a variety of recipes to choose from, you can easily customize your tarts to suit your taste preferences. Whether you prefer a classic mushroom and cheese tart or a more adventurous combination, you are sure to find a recipe that you will love. So next time you are looking for a quick and easy meal, give mushroom tarts a try!

Related Topics