What appetizers do you bring to parties? You see, I’m the one in the family known for three dishes: macaroni and cheese, cornbread stuffing, and spinach dip. These are the dishes I am consistently asked to bring to family gatherings. At first I was mad because I can really BURN in the kitchen but people are creatures of habit and when I make these three–there are no prisoners (nothing is left) except for a sad empty dish left for me to take home. The first two are dishes I learned from sitting in my Grandma Tootsie’s kitchen and the spinach dip was a recent (ok, 10 years in the running) addition to my arsenal via my in-laws.
When my mother in law asked me to make an appetizer for Easter, I hemmed and hawed. What do I make? I wanted to make an appetizer that would be easy and delicious but out of the norm for me so I decided on making a tartlet with a mushroom blend in a cream sauce. With BACON. I do NOT eat bacon on the regular (or even the semi regular) but my family does and I know it tastes good. BACON does something to people. It is truly unexplainable so I made my lightened version of a tartlet appetizer found online. My Crimini, Shiitake & Oyster Mushrooms with Bacon Tarlets were a hit! I hope your family enjoys them! This is enough for about 50 tartlets!
[Tweet “Check out my lightened, crowd-pleasing appetizer! Crimini, Shiitake & Oyster Mushrooms with Bacon Tartlets “]
- 4 teaspoons of Extra Virgin Organic olive oil
- 4 tablespoons of minced shallots
- 2 cloves of garlic, minced
- 8 ounces of crimini, shiitake, and oysters mushroom blend , finely chopped
- 1 tablespoon of brandy
- 1 teaspoon of minced fresh thyme
- 2 tablespoons of minced fresh parsley
- 1/2 teaspoon of sea salt and pepper to taste
- 2 eggs
- 3/4 cup of reduced fat 2% milk
- 1/2 cup of reduced fat shredded Swiss cheese
- 2 tablespoons of reduced fat cream cheese, softened
- 2 tablespoons of light sour cream
- 4 slices of bacon, cooked and crumbled
- 45 mini phyllo tart shells
- Preheat oven to 325 degrees F (165 degrees C).
- Heat olive oil in a large skillet over medium heat.
- Saute shallots until they begin to brown.
- Add garlic and mushrooms, and cook until tender.
- Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper.
- Remove from heat, and allow to cool.
- In a large bowl, combine egg, milk, Swiss cheese, sour cream, cream cheese, and bacon.
- Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.Bake in preheated oven for 15 to 20 minutes, or until filling is set.
- This dish can be modified to include any type of quiche ingredients. Experiment and enjoy!