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Mushroom and Sausage Mini Tarts

 1 tablespoon vegetable oil
1/3 cup finely chopped onion
8 ounces bulk hot or spicy Italian sausage
8 ounces finely chopped assorted mushrooms (white, crimini, oyster, porcini, etc.)
1 cup finely shredded Mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup seasoned bread crumbs
4 ounces cream cheese, at room temperature
½ teaspoon salt, or to taste
2 – 3 dashes hot sauce, or to taste
2 packages (15/package) Athens Mini Fillo Shells

Preheat oven to 350 degrees.

In large sauté pan, over medium heat, add vegetable oil and sauté onions for 5 minutes.  Add sausage and mushrooms and sauté until sausage is browned and mushrooms are softened.  Break up sausage into small pieces.

Transfer to a large mixing bowl, add all cheeses and bread crumbs and mix well. 

Add salt and hot sauce and mix well, adjusting seasonings, if necessary.

Place tart shells on ungreased baking sheets and evenly divide mushroom and sausage mixture between shells.

Bake for 10 – 12 minutes and serve warm or at room temperature.

Hint:  You can also spread on crostini and broil for 8 - 9 minutes.

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