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Chevre and Portabello Mushroom Tarts

 
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Mini-mushroom and cheese stuffed tartlettes, perfect for finger food as a snack for guests or just to treat yourself. Using prepared wonton wraps makes it quick and easy to create a fancy look that tastes great.

Yield

8

servings

Prep

15

min

Cook

20

min

Ready

35

min

 

Ingredients

1 tablespoon olive oil
8 ounces mushrooms, portabello
diced
2 tablespoons basil
fresh, minced
black pepper
freshly ground
*
1 large eggs
beaten
2 teaspoons all-purpose flour
6 ounces goat (chevre) cheese
crumbled
2 tablespoons scallions, spring or green onions
minced
32 wonton wrappers
*
1 tablespoon butter
melted

Directions

Preheat oven to 350℉ (180℃).

Spray miniature muffin tins with nonstick cooking spray. Press wonton wrappers into tins.

Sauté mushrooms in olive oil with a pinch of salt until most of the moisture has evaporated.

Combine mushrooms, basil, pepper, egg, flour, goat cheese, and green onions.

Spoon filling into wonton wrappers using a teaspoon. If you leave the tips of the wrappers sticking up they will brown and become very crunchy.

Fold the four corners towards the center to create mini-dumplings. Paint the Wonton wrappers with butter.

Bake for 20 minutes. Serve warm or at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 9675% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 97mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 1%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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