Braised Mushroom Tartlet

Assorted braised mushrooms, topped with Italian parsley and Parmesan cheese

6 Servings

Preparation: 35 minutes Cooking: 10 minutes Total Time: 45 minutes

  • Assorted Mushrooms 600 g
  • Salt & Pepper to taste
  • Butter (melted) 25 g
  • Garlic (minced) 1 clove
  • Onion (diced) 1
  • Parmesan Cheese (grated) 100 g
  • Italian Parsley (chopped) 2 tsp
  • Mini Tarts 12
Dice the assorted mushrooms into small pieces. You may use a combination of mushrooms for a richer flavour.
Put the diced mushrooms into a mixing bowl and season with salt and pepper. Add the melted butter, garlic and onions. Mix well.
Using the OVEN function, cook the mushrooms in the Microwave Oven at 180 degrees celsius for 10 minutes. Take out the cooked mixture and let it cool. Add the grated Parmesan cheese and chopped Italian parsley to the mixture.
Fill the tart shells with the mushrooms and top with shaved Parmesan cheese.


As an alternative to mini tarts, you may also use puff pastry. Roll out the pastry into thin sheets, cut into round shapes and press into a tart/mini muffin pan. Fill the pastry with the mushrooms and bake at 180 degrees celsius until puffed and golden.

Products used in recipe

Steam Convection Microwave Oven