Ingredients
- 2 (15-count) packages mini phyllo shells
- 1 tablespoon oil (can use a little more, the oil is used to speed up the browning of the sausage)
- 1/2 pound spicy Italian sausage links, casings removed
- 1/4 to1/3 cup finely diced onion
- 4 garlic cloves, minced (or can use 1 teaspoon garlic powder)
- 1/3 cup freshly grated Parmesan or Romano cheese (more to sprinkle on top of the tarts before baking — make sure to use only fresh grated cheese for this, the cheese should be in small shreds, none of that powdered cheese!)
- 1 pound mushrooms, finely chopped
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: Preheat oven to 350 degrees F, then rrange phyllo cups on an ungreased baking sheet.
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Step 2: Bake empty tarts shells for 5 minutes; set aside
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Step 3: In a large skillet over medium heat-high heat cook the sausage meat with oil and onion until the meat is browned (make sure that the meat is finely crumbled about 10 minutes) drain (or leave a small amount of fat in the skillet to cook the mushrooms).
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Step 4: Add in garlic; cook for 2 minutes; remove to a bowl.
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Step 5: To the skillet add in chopped mushrooms; cook stirring until all the liquid evaporates; transfer to the bowl with the sausage meat; add in Parmesan cheese; mix to combine then season with salt and pepper to taste then allow the mixture to cool slightly.
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Step 6: Fill each phyllo cup with about 1 tablespoon of the sausage mixture, and top with a small amount of Parmesan cheese.
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Step 7: Bake in a preheated oven minutes, or until the cheese melts and the pastry is golden brown (about 6-8 minutes).
We hope you enjoy this recipe!
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