Sausage and Mushroom Tarts

These tasty little things are always the first things to go at my dinner parties.

Original recipe makes 30 tarts


2 (16 ounce) packages mini phyllo shells
1 tablespoon butter
8 ounces bulk pork sausage
1 pound mushrooms, diced
2 teaspoons minced garlic
1 (16 ounce) package shredded Italian cheese blend

  • PREP

    20 mins

  • COOK

    20 mins


    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Arrange phyllo cups on an ungreased baking sheet.
  2. In a large skillet over medium heat, melt butter and combine sausage meat and garlic. Cook until sausage is browned, about 5 to 8 minutes; drain grease, and add mushrooms. Stirring occasionally, cook 5 minutes more or until all liquid evaporates; remove from heat and let cool.
  3. Fill each phyllo cup with 1 tablespoon of the sausage mixture, and top with a pinch of cheese. Bake in a preheated oven 10 to 12 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.


Calories: 166 kcal
Carbohydrates: 16.9 g
Cholesterol: 16 mg
Fat: 7.8 g
Fiber: 0.7 g
Protein: 7 g
Sodium: 338 mg