 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 45 |
|
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 Ingredients:
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 |
Directions:
1. 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.
2. Remove from the heat; stir in the cheese, parsley, basil, salt and pepper. Stir in bread crumbs and reserved cooking liquid.
3. Fill each tart shell with 2 teaspoons filling. Place on ungreased baking sheets.
4. Bake at 350° for 6-8 minutes or until golden brown. Serve warm or at room temperature. Refrigerate leftovers. Yield: 45 tarts.
|
|