Portobello Mushrooms and Garlic Butter Filo Tarts

Keep it simple with this recipe for Portobello mushrooms and garlic butter filo tarts – made with Jus-Rol’s filo pastry sheets and ready in 20 minutes.

Quick Stats

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Easy
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6 Servings
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15 minutes bake time

Portobello Mushrooms and Garlic Butter Filo Tarts

Keep it simple with this recipe for Portobello mushrooms and garlic butter filo tarts – made with Jus-Rol’s filo pastry sheets and ready in 20 minutes.

Ingredients
  • Jus-Rol™ Filo Pastry
  • 75g Butter
  • 6 Portobello mushrooms, wiped
  • 2  Garlic cloves, skinned & finely chopped
  • Bunch of Parsley, washed & chopped
  • Black pepper
Equipment required
  • Knife
  • Pastry Brush
  • Baking Sheet
  • Baking paper
Method
  1. Preheat oven to 190ºC (170º fan assisted)/375ºF/ Gas M 5
  2. Melt the butter and add the garlic and some of the chopped parsley.
  3. Open out the filo pastry and slice the stack of sheets in half across it’s length to give 2 stacks of rectangular pastry. Lay one sheet of pastry on a work surface, brush with the garlic butter and then lay a second piece on top, with corners offset. Brush again with butter.
  4. Place one mushroom stalk side up in centre of the brushed filo and bring up the filo, scrunching or folding gently to form a border around the sides of the mushroom. Place on a lined baking sheets and continue with remaining pastry and mushrooms.
  5. Brush tops of mushrooms generously with the garlic butter and bake for 12-15 minutes until pastry is dark golden brown and mushrooms cooked.
  6. Drizzle with any remaining butter and scatter with remaining chopped parsley.