Mini Mushroom Tarts

• 2-1/2 cups chopped baby portobello mushrooms
• 1-3/4 cups chopped fresh mushrooms
• 1/3 cup chopped carrot
• 1/3 cup chopped celery
• 1/4 cup finely chopped onion
• 3 tablespoons chopped sweet red pepper
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/4 cup ricotta cheese
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons seasoned bread crumbs
• 3 packages (1.9 ounces each) frozen miniature phyllo tart shells

1. In a large skillet, saute the mushrooms, carrot, celery, onion and red pepper in oil until crisp-tender. Add garlic; cook 2 minutes longer. Drain, reserving 2 tablespoons cooking liquid.
2. Remove from the heat; stir in the cheese, parsley, basil, salt and pepper. Stir in bread crumbs and reserved cooking liquid.
3. Fill each tart shell with 2 teaspoons filling. Place on ungreased
4. .
5. Bake at 350u0b0 for 6-8 minutes or until golden brown. Serve warm or at room temperature. Refrigerate leftovers.

baby portobello mushrooms, fresh mushrooms, carrot, celery, onion, sweet red pepper, olive oil, garlic, ricotta cheese, parsley, fresh basil, salt, pepper, bread crumbs, shells

Taken from www.tasteofhome.com/recipes/mini-mushroom-tarts/ (may not work)