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mushroom and thyme phyllo tartlets on a dark slate board, golden pastry cups filled with glossy browned chopped mushrooms flecked with fresh thyme and melted parmesan, warm moody natural light, shallow depth of field, rustic kitchen counter

Mushroom and Thyme Tartlets

Warm sautéed mushrooms with a hint of garlic and fresh thyme, plus a sprinkle of Parmesan cheese. Earthy, and just might be the one that vegetarians love the most!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 15 cups
Ingredients Method Notes

Ingredients
  

  • 15 mini phyllo cups pre-baked
  • 8 oz cremini mushrooms finely chopped
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme leaves
  • 3 tbsp grated parmesan
  • 2 tbsp cream cheese softened

Method
 

  1. Melt butter in a skillet over medium heat. Add mushrooms and cook 6 to 7 minutes until browned and dry.
  2. Stir in garlic and thyme; cook 1 minute more.
  3. Off the heat, stir in cream cheese and parmesan until creamy.
  4. Spoon into phyllo cups and serve warm.

Notes

Cook the mushrooms until the pan looks dry, that's how you avoid soggy cups.