Mushroom Tartlets

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Mushroom tartlets are the perfect bite-sized treat for any occasion, combining rich, savory flavors with a really attractive presentation. The little tartlets start with a tender cream cheese pastry (the same used for pecan tassies) and are baked to perfection in a mini muffin tin. The filling is a mushroom duxelles—a finely processed blend of mushrooms and shallots —enhanced with sour cream, a touch of garlic powder, and fragrant thyme. A small cube of fontina cheese melts into the center of each tartlet during baking, adding a creamy, slightly nutty finish.

The cream cheese pastry is super simple (only 3 ingredients!) and bakes up beautifully in a mini muffin tin. The mushroom filling comes together quickly with a food processor and a skillet, and a cube of fontina in the center adds the perfect melty touch.

These savory mushroom tartlets are the kind of thing that disappears fast at a party. They’re buttery, bite-sized, and filled with a rich mushroom and cheese center that feels a little fancy without being fussy.

What You’ll Like About This Recipe

• Beautifully tender pastry. The cream cheese dough creates a soft, delicate crust that stays tender even after cooling. It presses easily into mini muffin cups, making shaping simple and reliable.
• Deep, earthy mushroom flavor. Finely chopped mushrooms cooked slowly in butter create a classic duxelles—a concentrated flavor base that feels gourmet without extra steps.
• Creamy melted fontina. Fontina melts smoothly and evenly, giving the tartlets a rich, velvety finish that complements the savory filling rather than overpowering it.
• Ideal for entertaining. These tartlets hold their shape well, can be served warm or at room temperature, and offer a refined appetizer that feels special without being complicated.
• Make-ahead friendly. Both the dough and the filling can be prepared in advance, allowing you to assemble and bake right before serving.

Ingredient Notes

• Butter and cream cheese – These two ingredients create a tender, short-style pastry similar to pie dough but softer. Use full-fat cream cheese for the best texture.
• All-purpose flour – Provides structure for the pastry. Weighing the flour ensures consistent results and prevents a dry dough.
• Mushrooms – Any variety works, though cremini and baby bella offer deeper flavor. Processing them finely helps the filling cook evenly and prevents watery pockets.
• Shallot – Adds mild aromatic flavor that blends smoothly with the mushrooms without overpowering them.
• Butter for the filling – Helps the mushroom mixture cook down and intensify in flavor. Cook until moisture evaporates to avoid soggy tartlets.
• Flour – Thickens the filling so it stays cohesive inside the pastry shells.
• Sour cream – Adds a creamy finish and balances the earthy mushrooms with slight tang.
• Thyme – Fresh thyme offers better flavor, but dried thyme works in smaller amounts. It enhances the savory notes beautifully.
• Fontina cheese – Melts cleanly and evenly. If unavailable, Gruyère or low-moisture mozzarella make good substitutes.

Steps to Make Savory Mushroom Tartlets

1. Make the dough by blending the butter, cream cheese, and flour until soft and cohesive. Shape into a disk and chill so the dough firms up and presses neatly into the mini muffin pan.
2. Prepare the mushroom filling by pulsing mushrooms and shallots in a food processor until finely chopped. Cooking them slowly in butter evaporates their moisture and concentrates flavor.
3. Stir flour into the mushroom mixture to thicken it, then add sour cream, salt, pepper, and thyme. Allow the filling to cool slightly before using.
4. Roll or portion the chilled dough into small balls and press each into a mini muffin cavity, forming a deep cup with your thumb and pushing the dough up the sides.
5. Spoon a rounded teaspoon of filling into each tart shell, then top with a cube of fontina cheese to melt over the filling.
6. Bake until the pastry edges are golden and the filling puffs slightly. Cooling the tartlets briefly helps them set and makes removal from the pan easier.
7. Serve warm or at room temperature for the best texture and flavor.

Pro Tips

• Chill the dough thoroughly to make shaping easier and ensure the pastry bakes tender and flaky.
• Cook the mushroom mixture fully until all moisture evaporates; excess liquid will prevent the tart shells from baking crisp.
• Use a small cookie scoop to portion the dough evenly for consistent baking.
• Loosen edges immediately after cooling slightly. A small offset spatula works well to lift the tartlets without breaking them.
• Freeze unbaked shells for future appetizers. Fill and bake straight from the freezer, adding a couple of minutes to the bake time.

Recipe Variations

• Try a different cheese. Gruyère, goat cheese, or blue cheese would each bring something different.
• Add herbs or spice. A pinch of nutmeg or some finely chopped rosemary would complement the mushrooms nicely.
• Use caramelized onions. Swap the mushroom duxelles for a deeply caramelized onion filling for a whole new flavor.
• Spinach and feta option. Sauté chopped spinach and mix with feta for a Mediterranean twist.

Serving Suggestions

• Serve as part of a holiday appetizer spread or finger food buffet.
• Pair with a sparkling wine, crisp white, or even a dry rosé.
• Add to a brunch board alongside quiche squares or deviled eggs.

How to Store

• Refrigerate leftover tartlets in an airtight container for up to 4 days. Rewarm gently in the oven so the pastry stays crisp.
• Freeze baked tartlets in a single layer, then transfer to bags or containers. Thaw and reheat in the oven to restore texture.
• Reheat on a baking sheet until warmed through. Avoid microwaving, which softens the pastry.

Savory Mushroom Tartlets With Fontina Cheese

Diana Rattray

Impress your guests with mushroom tartlets. Bite-sized mini pastries are filled with a savory mixture of mushroom duxelles and fontina cheese.

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Servings 24 servings

Calories 109

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

  

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• ½ cup butter, room temperature
• 4 ounces cream cheese, room temperature
• 1 ¼ cups (144 grams) all-purpose flour

For the Mushroom Filling

• 8 ounces coarsely chopped mushrooms
• ¼ cup coarsely chopped shallot
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 tbsp sour cream
• ¼ tsp kosher salt
• ¼ tsp white pepper
• 1 tsp chopped thyme leaves or a dash of dried thyme
• 2 ounces fontina cheese, cut into 1/2-inch cubes

Instructions

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• Combine the 1/2 cup of butter, cream cheese, and 1 1/4 cups of flour in a mixing bowl and beat to make a soft dough. Shape into a disk and wrap in plastic wrap; refrigerate for 1 hour.
  1/2 cup butter | 4 ounces cream cheese | 1 1/4 cups (144 grams) all-purpose flour
  
• Put the mushrooms and shallot in a food processor and process until finely chopped; remove to a bowl.
  8 ounces coarsely chopped mushrooms | 1/4 cup coarsely chopped shallot
  
• Heat 2 tablespoons of butter in a skillet over medium heat. Add the mushroom mixture and cook until the liquids have evaporated. Stir the flour into the mixture and cook for 2 minutes, stirring constantly. Remove the mushroom mixture from the heat and stir in the sour cream, salt, white pepper, and thyme. Heat the oven to 375°F.
  2 tbsp butter | 2 tbsp all-purpose flour | 2 tbsp sour cream | 1/4 tsp kosher salt | 1/4 tsp white pepper | 1 tsp chopped thyme leaves or a dash of dried thyme
  
• Remove the dough from the fridge and shape it into 1-inch balls. They will each weigh about 1/2-ounce or 14 grams. Place the dough balls in the mini muffin tin and make a deep indentation in each one with your thumb. Push the dough up the sides of each muffin cup.
  
• Fill each lined muffin cup with a rounded teaspoon of the mushroom mixture and top with a cube of fontina cheese.
  2 ounces fontina cheese
  
• Bake the tartlets for 15 to 20 minutes or until the crust edges are browned and the filling is puffy (The filling will deflate when cooled).
  
• Remove the muffin pan to a rack to cool slightly. Use a narrow spatula or knife to help remove them. Serve warm or at room temperature.
  

Nutrition

Calories: 109kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 104mgPotassium: 53mgFiber: 0.3gSugar: 1gVitamin A: 268IUVitamin C: 0.3mgCalcium: 22mgIron: 0.4mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword appetizer, cream cheese pastry, mushroom tartlets, mushroom tarts

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