Mushroom Tartlets

Ingredients

1 Tbsp extra-virgin olive oil
1 large shallot, diced small
1 lb cremini mushrooms, sliced
salt and ground pepper to taste
2 tsp fresh thyme leaves, chopped, plus more for serving or 1 tsp dried thyme leaves
¾ cup grated Gruyere cheese (2 oz) 
Sable & Rosenfeld Party Cups


Preparation

Preheat oven to 375F degrees. Place Sable & Rosenfeld Party Cups on baking sheet.

In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.  

Divide mushroom mixture and cheese among cups. Bake approximately 10 minutes. Sprinkle with more thyme. Serve warm.

Makes approximately 24 tartlets.

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Mushroom Tartlets

1 Tbsp extra-virgin olive oil
1 large shallot, diced small
1 lb cremini mushrooms, sliced
salt and ground pepper to taste
2 tsp fresh thyme leaves, chopped, plus more for serving or 1 tsp dried thyme leaves
¾ cup grated Gruyere cheese (2 oz) 
Sable & Rosenfeld Party Cups


Preparation

Preheat oven to 375F degrees. Place Sable & Rosenfeld Party Cups on baking sheet.

In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.  

Divide mushroom mixture and cheese among cups. Bake approximately 10 minutes. Sprinkle with more thyme. Serve warm.

Makes approximately 24 tartlets.

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