Mushroom-Truffle Phyllo Shells

These tasty tartlets will wow your guests.

Prep The Shells

Bake 15 frozen mini phyllo shells on a parchment-lined baking sheet at 375 until browned and crisp, 5 minutes, then fill.

Make The Filling

Sauté 1 small sliced leek in butter until soft, about 5 minutes. Add 8 ounces chopped mixed mushrooms; season with salt and chopped thyme. Cook until soft, 6 more minutes. Divide among prebaked shells; top with grated truffle pecorino cheese. Bake at 375 until melted, about 15 minutes.

Article Courtesy of Food Network Magazine.
Photograph Courtesy of  Levi Brown.