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A collection of caramelised mushroom tartlets

Caramelised mushroom tartlets

A star rating of 4.8 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12 tartlets

Try these super-clever caramelised mushroom tartlets on those occasions when you're entertaining and need an exciting canapé, but could do without the faff

  • Vegetarian
Nutrition: Per serving


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 tbsp golden caster sugar
  • 250g chestnut mushrooms, cleaned and thinly sliced
  • 1 garlic clove, crushed
  • 3-4 tbsp thyme leaves, finely chopped
  • butter, for spreading
  • 12 slices of thin sliced white sandwich bread
  • 100g grated gruyère or cheddar, for sprinkling


  • STEP 1

    Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.

  • STEP 2

    To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.

  • STEP 3

    When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don’t be too tidy about this – any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.

Recipe from Good Food magazine, December 2017

Goes well with


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A star rating of 4.8 out of 5.16 ratings

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