Saturday, February 27, 2010
Appetizer #2 for Stir It 28. These little guys went quick. I barely got out of the kitchen and half was already gone! This one is pretty simple and easy to make. It's almost the same as my cream cheese and mushroom puffs, but in bite sized form. I did tweak the recipe up a bit. The cups are made from phyllos dough. No, I didn't make those. I got the premade ready to eat ones from Whole Foods. I was tempted at making them from scratch since I did make the paprika tortilla chips myself, but I've had fairly mixed experiences with working with phyllo dough sheets and being in a bit of a time crunch I couldn't afford to futz around in the kitchen too much. I'll let someone else do that work for me.
The mushrooms and onion were simply sauteed and slightly cooled before mixing in the cream cheese. I chilled it for half hour before stuffing them into the phyllo cups.
Makes 38 tartlettes
Cream Cheese and Mushroom Tartlettes
8oz white mushroom - chopped
1/2 small sweet onion - chopped
1 1/2 oz cream cheese
38 Phyllo cups
salt and pepper to taste
In a skillet, heat a tiny drizzle of oil. Saute the onion and mushrooms. The onions should look translucent. Season with a little salt and pepper. Transfer for a bowl and drain out the juices. Let it cool for 10 minutes before adding the cream cheese. Mix together thoroughly.
Let it chill in the fridge for 30 minutes. Then scoop into the individual phyllo cups.
These can be served at room temp.