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+ servings

Mini Mushroom Tarts

These easy puff pastry tarts filled with mushrooms, Parmesan cheese, and fresh rosemary make a great appetizer for any occasion!


  • 2 tablespoons unsalted butter (28 grams)
  • shallot , thinly sliced
  • 1 lb  mushrooms (455 grams), thinly sliced
  • Salt and pepper to taste
  • tablespoon fresh rosemary (about 2 sprigs), chopped
  • 1/2 cup Parmesan cheese (30 grams), grated
  • 1 large egg , lightly beaten
  • 1 sheet frozen puff pastry , thawed


  • Preheat oven to 400 degrees F. Lightly grease a regular sized muffin pan.
  • In a large saute pan, melt the butter over medium heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the mushrooms and salt and pepper and saute until mushrooms are soft, about 5 minutes, stirring frequently. Set the mixture aside to cool slightly.
  • On a lightly floured surfaced, roll out the puff pastry till it is about doubled in size. Cut into rounds to fit inside the muffin pan (I used a 3-inch round cutter). Press the rounds into the pan.
  • In a medium bowl combine the rosemary, egg, parmesan cheese, and mushroom mixture. Spoon into the prepared mini tart shells. Bake until golden and bubbly, about 15-17 minutes. Let cool for a few minutes in the pan, then serve immediately.
  • While best served immediately, store mini tarts in an airtight container in the fridge. Reheat in a 350 degree F oven for 5-7 minutes.


Calories: 161kcal, Carbohydrates: 11g, Protein: 5g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 125mg, Potassium: 149mg, Fiber: 1g, Sugar: 1g, Vitamin A: 116IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.