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Champignon tartlets are ideal portioned mushroom appetizers that won't take you long to prepare if you have ready-made flour baskets from any kind of dough. You can make such a sand or flaky base yourself, then mushroom tartlets stuffed with champignons will be even tastier, because you put the best ingredients in the dough to your liking.

Tartlets with fried, fresh and pickled mushrooms

Tartlets with fried mushrooms and eggs.

Ingredients:

• 10 ready-made shortcrust pastry baskets,
• 150 g champignons,
• 3 eggs,
• 1 onion
• 3 tablespoons of vegetable oil
• parsley,
• ground black pepper and salt to taste.

Cooking method.

Boil the eggs, peel and chop finely.

Rinse the champignons, chop finely.

Peel the onion, wash and cut into small cubes.

Fry mushrooms and onions in a skillet in vegetable oil. Add black pepper and salt.

Move the ready-made mushrooms and onions with the eggs and fill the sand baskets with this mass.

Wash the parsley, chop finely and decorate the tartlets with fried mushrooms with it.

Tartlets with fresh mushrooms.

Ingredients:

• 10 ready-made shortcrust pastry baskets,
• 200 g fresh champignons,
• 4 tablespoons olive oil
• 1 onion
• 2 tablespoons canned green peas
• 2 tablespoons sour cream, parsley,
• ground black pepper and salt to taste.

Cooking method.

1. Peel fresh champignons, rinse, chop finely.
2. Peel the onion, rinse, chop, combine with mushrooms, salt, pepper, fry in olive oil.
3. Pour sour cream over the finished dish, add herbs, mix.
4. Put the resulting mass in baskets.
5. Sprinkle with canned peas on top of the champignon tartlets prepared according to this recipe.

Tartlets with pickled mushrooms and onions.

Ingredients:

• 6-8 baskets of shortcrust pastry,
• 100 g of pickled mushrooms,
• 2 onions,
• 2 eggs,
• hard boiled
• 2 tablespoons sour cream
• 1 tablespoon of chopped green onions.

Cooking method.

Cut the marinated champignons into small pieces. Peel the onion, wash and chop into small cubes. Peel and chop the eggs. Mix all components, season with sour cream and put in baskets. Decorate the tartlets with pickled mushrooms with green onions and serve.

Original tartlets with champignons

Tartlets with crab meat and mushrooms.

Ingredients:

• 6-8 baskets of shortcrust pastry,
• 100 g canned crab meat,
• 100 g of pickled mushrooms,
• 2 hard boiled eggs
• 1 onion
• 4 radishes,
• 100 g mayonnaise
• salt and pepper to taste.

Cooking method.

1. Finely chop the crab meat.
2. Cut the pickled mushrooms into thin strips.
3. Peel and chop the eggs.
4. Peel, wash and chop the onion.
5. Wash the radish and cut into slices.
6. Mix mushrooms with crab meat, eggs and onions, salt and pepper, season with mayonnaise.
7. Put the mixture in baskets.
8. Decorate the tartlets with radish slices and serve.

Tartlets with chicken and mushrooms.

Ingredients:

• 6 shortcrust pastry baskets,
• 100 g of boiled chicken meat,
• 100 g of pickled mushrooms,
• 2 tomatoes,
• 2 eggs,
• hard boiled
• 100 g mayonnaise
• salt and pepper to taste.

Cooking method.

1. Cut the chicken into strips.
2. Wash the mushrooms and cut into slices.
3. Wash the tomatoes and cut into thin slices.
4. Peel and chop the eggs.
5. Mix the meat with mushrooms and eggs, salt and pepper, season with mayonnaise.
6. Put the mixture in baskets.
7. Decorate the tartlets with champignons and chicken with tomato slices and serve.

Tartlets stuffed with quail eggs and mushrooms with celery.

For tartlets:

• 50 g butter
• 100 g flour
• salt to taste.

For filling:

• 300 g champignons,
• 10 g dried porcini mushrooms,
• 5 quail eggs,
• 1 celery root,
• 30 g green onions,
• 100 g butter
• grated nutmeg,
• ground pepper and salt to taste.

Combine butter, flour and salt, knead the dough. Roll it into a thin layer, cut out circles and place them in molds. Bake in the oven at 200 degrees until golden brown.

Put the finished tartlets on the table and cool at room temperature.

While the baskets are baking, you can prepare the filling. Peel the champignons, rinse, chop finely. Soak porcini mushrooms. Chop green onions, boiled eggs and celery root. Mix these ingredients, add softened butter, ground pepper, grated nutmeg and salt to them. Mix everything thoroughly and fill the tartlets with the resulting mass.

It can be served to the table as a cold appetizer or, after preheating in the oven, as a hot dish.

Tartlets stuffed with mushrooms, tofu and ginger in the oven.

For tartlets:

• 400 g flour
• 150 g butter
• 1 egg yolk
• 100 g of thick sour cream or mayonnaise.

For filling:

• 200 g champignons,
• 1 onion
• 50 g milk
• 2 eggs,
• 50 g vegetable oil
• 100 g hot tofu
• parsley and dill,
• ground pepper and salt to taste,
• 70 g of chopped ginger root.

1. Cool the butter in the freezer, chop with flour, add the yolk, pour in sour cream or mayonnaise, knead the dough and put it in a cold place for 2-3 hours.
2. Then roll out the dough into a layer, cut out the circles, put them in oiled tins, pierce with a fork in several places and bake in a hot oven.
3. To prepare the filling, peel the mushrooms, wash thoroughly, add salted water and leave for 5-10 minutes. Then drain the water, finely chop the mushrooms and simmer in vegetable oil with finely chopped onions. Season with salt and pepper before removing from heat.
4. Grind the tofu. Whisk milk, eggs and spices in a bowl. Put the minced mushroom in the baskets, pour the egg mass, sprinkle with ginger and bake in an oven heated to 200 ° C until golden brown.
5. Cool the finished tartlets and, decorating with chopped herbs, serve.

See how original tartlets with champignons cooked according to these recipes look in the photo:

Delicious tartlets stuffed with champignons

Tartlets stuffed with champignons.

Ingredients:

• 10-12 ready-made shortcrust pastry baskets,
• 250 g champignons,
• 4 tablespoons olive oil
• 1 onion
• 2 tablespoons canned green peas
• 2 tablespoons sour cream
• parsley,
• ground red pepper,
• ground black pepper,
• salt.

Cooking method.

Peel the mushrooms, rinse, cut into strips.

Peel the onion, wash, cut into small cubes, add to the mushrooms, season with salt, pepper and fry in olive oil. Season the fried mushrooms and onions with sour cream, add washed and finely chopped parsley and mix. Put the finished filling in the baskets. Decorate the delicious tartlets with canned green peas.

Tartlets with zucchini, mushrooms and chicken.

Ingredients:

• 8-10 shortcrust pastry baskets,
• 150 g zucchini
• 50 g canned mushrooms,
• 150 g of boiled chicken meat,
• 2 pickled cucumbers,
• 1 tomato,
• 4 tablespoons mayonnaise
• 2 tablespoons of vegetable oil
• 1 tablespoon flour
• 1/2 bunch of parsley,
• salt and pepper to taste.

Cooking method.

Wash the zucchini, peel, remove the seeds, chop finely, salt, roll in flour and fry in vegetable oil. Wash the tomato. Peel the cucumbers. Wash the parsley. Mushrooms, meat, tomato and cucumbers through a meat grinder, mix with zucchini, salt, pepper, season with mayonnaise. Put the mixture in baskets.Decorate delicious tartlets with parsley sprigs and serve.

Tartlets with chicken and mushrooms.

Ingredients:

• 6 shortcrust pastry baskets,
• 100 g of boiled chicken meat,
• 100 g of pickled mushrooms,
• 2 tomatoes,
• 2 eggs,
• hard boiled
• 100 g mayonnaise
• salt and pepper to taste.

Cooking method.

1. Cut the meat into small pieces.
2. Wash the mushrooms and cut into slices.
3. Wash the tomatoes and cut into thin slices.
4. Peel and chop the eggs.
5. Mix the meat with mushrooms and eggs, salt and pepper, season with mayonnaise. Put the mixture in baskets.
6. Decorate the tartlets with tomato slices and serve.

Tartlets with fried mushrooms.

Ingredients:

• 6-8 baskets of shortcrust pastry,
• 150 g champignons,
• 1 onion
• 3 tablespoons of vegetable oil
• 1 tablespoon sour cream
• 1/2 bunch of parsley,
• salt and pepper to taste.

Cooking method.

Peel, wash and chop the onion. Wash the parsley. Wash the mushrooms, peel, chop finely, salt, pepper, add onions and fry in vegetable oil. Season mushrooms and onions with sour cream and put in baskets. Decorate the tartlets with twigs and parsley and serve.

Julienne in tartlets with mushrooms and chicken

Ingredients:

• chicken fillet - 300 g
• fresh champignons - 200 g
• cheese - about 100 g
• vegetable oil - 2-3 tbsp. spoons
• tartlets - 15-20 pcs.
• salt, pepper - to taste.
• For the sauce:
• sour cream - 250 g
• flour - 1 tbsp. spoon
• milk - 250 ml
• butter - 40 g

1. To prepare julienne with chicken and mushrooms in tartlets, rinse the mushrooms, cut into thin slices, put in a large frying pan with preheated vegetable oil.
2. Fry over medium heat, stirring until all the liquid from the mushrooms has evaporated.
3. Cut the boiled chicken fillet into strips, add to the mushrooms, add salt, pepper to taste, mix.
4. Prepare the julienne sauce in a separate container: melt a small piece of butter, add a little flour, stirring constantly. Bring this mixture to a boil, pour in milk, bring to a boil again, then remove the sauce from heat. Cool the resulting sauce, add sour cream, mix thoroughly until smooth.
5. Fill the tartlets with ready-made mushrooms with chicken, pour abundantly with sour cream sauce. Sprinkle generously on top of each tartlet with finely grated cheese.
6. Now the tartlets should be placed in a preheated oven and baked for 15 minutes at 180 degrees.
7. Serve hot chicken and mushroom tartlets, garnished with herbs.

Tartlets with champignons and cheese

Tartlets stuffed with champignons and tofu with cheese.

For tartlets:

• 50 g flour
• 30 g cold water
• 30 g butter
• salt to taste.

For filling:

• 300 g champignons,
• 20 g vegetable oil
• 200 g tofu
• 3 eggs,
• 40 g grated hard cheese,
• green lettuce leaves.

Prepare the tartlets. Put the finished tartlets on the table and cool.

Rinse the champignons, peel, fry in oil. Mix tofu and eggs with a mixer, combine with fried mushrooms. Put the resulting mass in molds, sprinkle with grated cheese on top. Decorate the champignon appetizer with tartlets under the cheese with green salad leaves.

Tartlets stuffed with mushrooms and shrimps.

For tartlets:

• 50 g flour
• 30 g cold water
• 30 g butter
• salt to taste.

For filling:

• 300 g champignons,
• 300 g shrimp
• 20 g vegetable oil
• 200 g tofu
• 2 eggs,
• 50 g grated hard cheese,
• dill greens.

Prepare tartlets according to the basic recipe.

Fry the mushrooms in oil. Mix tofu and eggs with a mixer, combine with mushrooms and shrimps. Put the resulting mass into the previously prepared molds.

Serve mushroom tartlets to the table, sprinkle with finely grated cheese and chopped dill on top.