As you know, I love paging through cookbooks—especially vintage ones. (And as I write this, I’m realizing vintage and antique are probably two different things. Vintage might mean the 1970s. Antique? Likely the 1950s or earlier.)
I especially love digging through my grandmother’s recipe box to see what she was making when she entertained. Time and again, I come across recipes that were clearly loved by all… but maybe not loved by all tummies.
This recipe is one of those—and that’s exactly why I gave it a modern update.
🥔 Why This Version Works So Well
Mushroom tarts are a classic bite-size appetizer we don’t see very often anymore—but when they appear, they’re always a hit. Traditionally, they’re made with phyllo dough or puff pastry. Delicious, yes—but sometimes heavy, fiddly, or not ideal for everyone.
Here, I’ve swapped the pastry for thinly sliced yellow potatoes. The result?
- No dough to fuss with
- Added nutrients
- Naturally gluten-free
- And I promise—you won’t miss the pastry at all
These are the kind of appetizers that disappear immediately once they hit the table.
✨ Make Them Your Own
If you’re feeling adventurous, this recipe is wonderfully flexible:
- Use any type—or combination—of mushrooms
- Swap in dill Havarti for a whole new flavor profile
- Prefer not to cook with wine? Vegetable broth works beautifully
I also love serving these as a salad or first course alongside mixed greens dressed simply with light olive oil and red wine vinegar. When I do, I plan on 3–4 tarts per person.
🍄 Mushroom Tarts with Potato Shells
Makes 24
Ingredients:
Olive oil
1 lb fresh button mushrooms
1 medium onion
½ cup parsley
½ cup dry white wine (such as Sauvignon Blanc)
1 dash hot pepper sauce
â…› tsp salt
â…› tsp pepper
2 medium yellow potatoes (about 2 inches in diameter)
4 oz Havarti or Monterey Jack cheese
Instructions:
- Heat the oven to 400°F. Lightly oil the wells of a mini muffin pan and set aside.
- Finely chop the mushrooms, onion, and parsley.
- In a large skillet, combine the mushrooms, onion, parsley, wine, and hot pepper sauce. Cover and cook 5–7 minutes, stirring occasionally, until mushrooms are tender.
- Uncover and cook until liquid evaporates. Season with salt and pepper. Set aside to cool.
- Thinly slice the potatoes (â…›-inch thick) using a mandoline.
- Pat slices dry and place in a single layer on a microwave-safe plate. Cover with a damp paper towel and microwave on HIGH for 1 minute, until pliable.
- Gently press each potato slice into the wells of the muffin pan.
- Add about 2 teaspoons of mushroom mixture to each cup.
- Cut cheese into ½-inch cubes and place one on top of each tart.
- Bake 15–18 minutes, until lightly browned. Serve warm.
Make it Easy on yourself with these shortcuts:
🔹 Easy
- Use pre-sliced mushrooms instead of whole to skip chopping.
- Swap fresh parsley for dried parsley (about 2 Tbsp) to save prep time.
- Shred the cheese instead of cubing—same flavor, faster topping.
🔹 Easier
- Replace fresh mushrooms and onions with a store-bought sautéed mushroom blend or frozen mushroom/onion mix—just cook off excess liquid.
- Use pre-shredded cheese to skip cutting and cleanup.
- Microwave the potatoes all at once using a mandoline + stacking trick between paper towels.
🔹 Easiest
- Skip the potato shells and use frozen mini phyllo shells or refrigerated biscuit dough pressed into the pan.
- Use jarred mushroom tapenade or mushroom bruschetta as the filling—no cooking required.
- Bake, melt cheese, and serve. Done. 🙌
🥂 Why I Love These for Entertaining
These tarts feel special without being fussy. They nod to the past, fit modern needs, and are exactly the kind of bite that makes guests linger a little longer at the table.
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Here’s to old recipes, new twists, and appetizers that everyone can enjoy
Cheers,
Colleen 🥂
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