Rating: 4.4 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
30
Yield:
30 tarts
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Arrange phyllo cups on an ungreased baking sheet.

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  • 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.

  • 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.

Nutrition Facts

166 calories; protein 7g; carbohydrates 16.9g; fat 7.8g; cholesterol 16.5mg; sodium 337.6mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
08/23/2011
I know this is my recipe but I wanted to give a tip. If you like yours a little crispier bake the tart cups for about 5 min before you fill them Read More
(55)

Most helpful critical review

Rating: 2 stars
12/24/2007
I followed this recipe exactly and the bottoms of the shells were VERY soggy. I even drained the sausage really well. The taste was okay I would probably recommend using less sausage and more mushroom since you couldn't even taste them. I won't be making these again. I had to go to the store and come up with another plan for Christmas appetizers. Bummer... Read More
(12)
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/22/2011
I know this is my recipe but I wanted to give a tip. If you like yours a little crispier bake the tart cups for about 5 min before you fill them Read More
(55)
Rating: 4 stars
06/23/2009
This recipe turned out great! My family loved it. That said I gave it 4 stars because I found it very confusing. First why put butter in with sausage - it's already loaded with fat - and you're throwing it away when you drain. I saved the butter until the mushrooms were added. I suspect it can be omitted entirely. Second I think the pound of cheese is waaaaay too much. The recipe says put a pinch on each tart - no way that uses a pound. I mixed 1/3 to 1/2 pound in with the suasage and mushrooms after they cooled and that was very generous. There was so much cheese in the mix that a pinch on top was no longer necessary. In all fairness I used grated instead of shredded cheese but a pound is a pound. I also took the advice of others and pre-baked the tart shells for 5 minutes. I will definitely make this again with my slight modifications. Thank you for submitting this great appetizer. Read More
(28)
Rating: 2 stars
12/24/2007
I followed this recipe exactly and the bottoms of the shells were VERY soggy. I even drained the sausage really well. The taste was okay I would probably recommend using less sausage and more mushroom since you couldn't even taste them. I won't be making these again. I had to go to the store and come up with another plan for Christmas appetizers. Bummer... Read More
(12)
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Rating: 4 stars
05/10/2010
These are so good if you just add some sauteed onion bake the phyllo cups as suggested and omit the butter! Like a reverse-stuffed mushroom and so much easier! Read More
(10)
Rating: 5 stars
06/11/2009
I like heat so I used hot italian sausage. Otherwise kept to the recipe. YUM!! And everyone I served them to loved them too! I may switch out the cheeses next time.. mozz provalone cheddar oh the possibilities! Thanks for the GREAT recipe! Good quick and easy - who wouldn't love THAT?! Read More
(10)
Rating: 5 stars
06/11/2009
I took the advice of the person that submitted the recipe and baked the phyllo cups first...great outcome!! The ONLY thing I did different was that I put in two or three cloves of garlic and that's because I LOVE garlic. These flew off the table. I will definitely double it next party!!! Thanks for the great recipe! Read More
(9)
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Rating: 5 stars
06/11/2009
I subsituted salsa for the mushrooms. Baked shells first filled with sausage mixture topped with cheese and baked til cheese melted....cooled and topped with sour cream and a black olive slice. Was a hit at an all women Christmas party. Read More
(9)
Rating: 5 stars
12/29/2008
These were great and a huge hit! I made pretty much as directly but added some Italian seasoning. Read More
(8)
Rating: 4 stars
12/23/2007
I would suggest adding some half and half and italian cheese to the sausage mixture to make it more creamy. Read More
(8)