Little Mushroom Tartlets

Little Mushroom Tartlets

These are the kinds of bites I love having in my back pocket. Warm, savory, just a little indulgent — and somehow always the first thing to disappear from the platter.

These mushroom tartlets are simple but feel special. Earthy mushrooms cooked down until rich and silky, tucked into buttery pastry shells, topped with melted cheese, and finished with a drizzle of Milanese Gremolata Olive Oil. That final drizzle is what makes them shine. The garlic, parsley, and lemon notes cut through the richness and bring everything into balance.

They’re perfect for entertaining, holiday gatherings, wine nights, or honestly just one of those evenings when you want something cozy without committing to a full meal. Serve them warm, scatter a little fresh parsley around the platter, and watch people hover.

This is one of those recipes where great olive oil doesn’t just add flavor — it pulls the whole thing together.

Mushroom Tartlets with Milanese Gremolata Olive Oil

https://shopevoo.com

Servings

12 tartlets

Prep Time

15 minutes

Cook Time

20-25 minutes

Cuisine

American

Category

Appetizers

Savory mushroom tartlets baked until golden and finished with Milanese Gremolata Olive Oil for a bright, herby finish. An easy, elegant appetizer perfect for entertaining.

Mushroom Tartlets with Milanese Gremolata Olive Oil

Ingredients

  • 12 mini tartlet shells or phyllo cups
  • 8 oz mushrooms, finely chopped (cremini or button work well)
  • 1 tablespoon Milanese Gremolata Olive Oil, plus more for finishing
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • ½ cup shredded cheese (Gruyère, Swiss, or mozzarella)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, for garnish

Directions

  1. Preheat oven to 375°F. Place tartlet shells on a baking sheet.
  2. Heat Milanese Gremolata Olive Oil in a skillet over medium heat.
  3. Add shallot and garlic and cook until softened and fragrant, about 1–2 minutes.
  4. Add mushrooms and cook until their moisture releases and evaporates, and the mixture becomes rich and concentrated, about 6–8 minutes. Season with salt and pepper.
  5. Spoon the mushroom mixture evenly into tartlet shells.
  6. Top each with shredded cheese.
  7. Bake for 15–20 minutes, or until the cheese is melted and lightly golden.
  8. Remove from oven and finish with a light drizzle of Milanese Gremolata Olive Oil.
  9. Garnish with fresh parsley and serve warm.

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