This post is sponsored by Southwest Mountains Vineyards.

These savory mushroom tartlets are the perfect appetizer for a party! They’re easy to make and great for sharing.

Mushroom-Tartlets
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With the holidays ahead, I’ve been making lots of bite-sized party appetizers to share, and these mushroom tartlets are a new favorite! The savory mushroom filling is topped with creamy Gruyère cheese, and packed into a flaky phyllo tart. They’re the perfect bite to pair with a glass of Southwest Mountains Vineyards Petite Verdot wine!

Southwest Mountains Vineyards recently opened in Keswick, Virginia, just about an hour outside Richmond. Their property is gorgeous with an expansive tasting room, large patio, and lots of green space around. They’re a family-owned vineyard and their grapes are grown on three Keswick estate farms.

I paired this recipe with their 2020 Petit Verdot Reserve which has an intense fruit flavor with notes of dark blackberry, black currant, and plum. This is such a perfect red wine for the holidays when you’re looking for something to sip by the fireplace.

Mushroom-Tartlets

Ingredients & Substitutions

  • Butter– This is necessary for softening the shallots. You can substitute it for olive oil if you prefer.
  • Shallot– I like the mild flavor of a shallot, but you could substitute with 1/4 of a yellow onion.
  • Mushrooms– I prefer the baby bella mushrooms, which are young portobello mushrooms. They have the best flavor and texture for this recipe. You could substitute them for white button mushrooms, if necessary.
  • Thyme– I love using fresh thyme in this recipe, but you can use one teaspoon of dried thyme if necessary.
  • Gruyère cheese– If you don’t have Gruyère you could use Emmental or Fontina, instead.
Mushroom-Tartlets

Frequently Asked Questions

  • What is Gruyère cheese? This is a Swiss cheese made from cow’s milk — and it melts easily, which is great for these tarts. Gruyère is usually available at most grocery stores, but you could use Emmental or Fontina.
  • What are baby bella mushrooms? Baby Bella mushrooms are also known as cremini mushrooms. They are harvested after white button mushrooms, but before reaching the full maturity of portobello mushrooms. They have a light to dark brown cap, a firm texture, and a robust, earthy flavor.
  • Can I double the recipe? Absolutely! Just hit the “2x” button in the recipe card to adjust the amounts. You do not need to change the cooking instructions.

How to Store and Reheat Leftovers

I think these are best served warm, but you can also enjoy them at room temperature. If you don’t plan to eat them within a couple of hours, place them in an airtight container in the fridge. When you’re ready to eat them, preheat the oven to 350 degrees and bake for 2-3 minutes until warm.

Mushroom-Tartlets

More Wine Paring Ideas

If you’re looking for other wine options to pair with these mushroom tartlets, Southwest Mountains Vineyards has another red wine that I think would work great! I would try their 2019 Red Blend, which is a blend of Cabernet Franc, Petit Verdot, and Merlot. Or you could match it up with their
2021 Cabernet Franc. Cheers!

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Mushroom-Tartlets

Mushroom Tartlets

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 tartlet 1x
  • Category: Appetizer
  • Method: Stovetop and Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

These savory mushroom tartlets are the perfect appetizer for a party! They’re easy to make and great for sharing. 

Ingredients

Units Scale
  • 1 tablespoon butter
  • 1 medium shallot, thinly sliced
  • 8oz baby bella mushrooms, chopped
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup shredded Gruyère cheese
  • 12 mini phyllo tartlet shells

Instructions

  1. Preheat oven to 400 degrees.
  2. In a nonstick skillet, over medium heat, add the butter and cook for one minute until foaming.
  3. Add the shallots and cook over medium heat for 6-7 minutes until the shallots are soft. Add the mushrooms and salt.
  4. Cook for 6-7 minutes until the mushrooms are softened.
  5. Add the thyme and continue to cook for one minute.
  6. Spoon a heaping tablespoon of the mushroom mixture into each of the pastry shells, then top with one tablespoon of shredded Gruyère cheese.
  7. Bake just until the cheese is melted, about 5 minutes.
  8. Remove from the oven and garnish with fresh thyme, if desired. These can be served warm or at room temperature.

Looking for more simple appetizer recipes? Try these spinach phyllo cups.