Crustless Mushroom and Ricotta Tartlets

Mushroom and Ricotta tartlets

Finding the last of some roasted mushrooms or any vegetable for that matter in the back of the fridge drives me crazy. I always have to come up with something to do with these last bits of roasted goodness.

Since mushrooms are not my husband’s favorite vegetable, a creamy risotto is not the solution but a cheese canapé with a few meaty mushrooms is a great compromise. And, if we do not finish them, I can pop them in the freezer for a quick little appetizers with a glass of bubbly when guest drop by unexpectedly.

I also added some chorizo to these tartlets as I found half a this spicy sausage in my meat drawer. What I love about this recipe is that you can play with the flavour ingredients to create your very own personalized tartlets.

Mushroom and ricotta tartlets

Crustless Mushroom and Ricotta Tartlets

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 24 mini tartlets

A great clean out the fridge of any roasted vegetables that might be hanging around. I often change the flavours by adding different fresh herbs and cheeses.


  • 4 large eggs
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup ricotta cheese
  • ¼ cup parmesan cheese
  • 1/3 cup whole milk
  • 1/2 cup roasted mushrooms
  • 1/4 cup chopped chorizo
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste


  1. Preheat oven to 350 F
  2. Lightly grease mini muffin cups
  3. Beat eggs together in a large bowl.
  4. Then mix in cheeses and milk.
  5. Finally, mix in mushrooms, chorizo and thyme
  6. Add salt and pepper to taste
  7. Bake for about 20 minutes or until golden and puffed
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