Wild Mushroom and Bacon Tartlets

servings: 8

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  • 2 tbsp minced shallots
  • 2 tsp olive oil
  • 1 garlic clove, minced
  • 1 1/2 cups shiltake mushrooms, stemmed, minced
  • 1/2 tsp minced fresh thyme
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • 1 tbsp brandy or madeira
  • 1 tbsp minced fresh parsley
  • 1/4 cup egg substitute
  • 1/4 cup skim milk
  • 1/4 cup reduced-fat Swiss cheese, minced
  • 2 tbsp fat-free cream cheese, softened
  • 2 strips Applewood smoked bacon, crisp-fried, crumbled


Saute shallots in oil in a heavy skillet until they begin to color. Add the garlic and mushrooms and cook for 2 to 3 minutes. Stir in thyme, sea salt, pepper, and brandy. Cook until liquid has almost evaporated. Stir in parsley. Remove from heat and cool.

Combine egg substitute, milk, and cheeses in a bowl and mix well. Fold cheese mixture and bacon into the mushroom mixture.

Spoon evenly into phyllo cups. Place cups on a baking sheet. Bake at 325 degrees for 15 minutes.

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