Mushroom Tarts with Potato Shell (GF/NF)

When I love looking through cookbooks… especially vintage ones! (As I write this I’m realizing that vintage and antique are probably two different things! Vintage could refer to the 1970s. Antique are probably 1950s or older.) I especially love looking through my grandmother’s recipe box to see what she was making when she entertained. Time and time again, I come across recipes like this that are loved by all… but not loved by all tummies! That’s why I changed this up to be a modern classic.

A mushroom tart is a classic bite-size appetizer we don’t see too often anymore but they are always a hit when served! The traditional recipe is made with phyllo dough or puff pastry and here I’ve used a yellow potato. Not only does it add nutrients, but there is no fussing with any kind of dough. And I promise you will not miss it! These will be gobbled up immediately when you serve them.

If you’re feeling adventurous, you can use any kind or combination of mushrooms. A dill havarti cheese would be delicious and add another whole dimension to the flavor! Also, if you don’t want to use wine, substitute vegetable broth.

These can be served as a salad course with mixed greens… I like to use light olive oil and red wine vinegar to dress the greens. When I serve them as a salad course or first course, I will serve 3-4 tarts per person.

Mushroom Tarts with Potato Shell

Course: Appetizer
Cuisine: American
Keyword: mushrooms, potato, tarts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 79kcal
A modern twist on an old classic!
Print Recipe


  • olive oil
  • 1 pound fresh button mushrooms
  • 1 medium onion
  • ½ cup parsley
  • ½ cup dry white wine (such as Sauvignon Blanc)
  • 1 dash hot pepper sauce
  • tsp salt
  • tsp pepper
  • 2 medium yellow potatoes (about 2-inches in diameter)
  • 4 ounces Havarti or Monterey Jack cheese


  • 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 or until the mushrooms are tender, stirring occasionally.  Uncover and cook until the liquid has evaporated.  Season with the salt and pepper and set aside to cool. 
  • In the meantime, thinly slice the potatoes using the thinest setting on a mandoline (⅛-inch thick).
  • Dry the slices with a paper towel, then place on a microwave-safe plate in a single layer. Place a damp paper towel over the potatoes and microwave on HIGH 1 minute, until the potatoes are pliable.
  • Gently press each potato circle into the wells of a mini-muffin pan. Place about two teaspoons of the mushroom mixture in each cup.
  • Cut the cheese into 1/2-inch cubes and top each tart with a cheese cube.  Bake 15-18 minutes or until light brown.  Serve warm.


If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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Serving: 2tarts | Calories: 79kcal | Carbohydrates: 13.5g | Protein: 2.7g | Fat: 0.2g | Sodium: 36mg | Potassium: 422mg | Fiber: 1.8g | Sugar: 1.7g | Calcium: 15mg | Iron: 2mg