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Vegan Mushroom Pesto Tartlets

Vegan Mushroom Pesto Tartlets

This appetizer creates a stunning vegan showcase of mushrooms and caramelized onions. This may seem like a lot of fussy steps, but the onions and mushrooms can be cooked in separate skillets at the same time, and it actually comes together quite easily.
Course Appetizer
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 30 phyllo cups
Author Lane from With Two Spoons adapted from a recipe by Angela Liddon


  • 2 Tablespoons olive oil divided
  • 16 ounces sliced cremini mushrooms
  • 1 small red onion thinly sliced
  • 2 cloves garlic
  • 2/3 cup walnuts
  • 1 cup fresh Italian parsely + more for garnish
  • 1/4 cup good quality olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 boxes of phyllo cups 15 count each (I used Athens brand)


  1. Preheat oven to 350ºF.
  2. In a large skillet heat 1 Tablespoon of olive oil over medium heat.
  3. Place mushrooms in skillet and sauté until mushrooms are cooked down and have become dry and tender (about 20 minutes). Set aside.
  4. While mushrooms are cooking, add 1 Tablespoon of olive oil to a second skillet and heat over medium heat.
  5. Place sliced red onion into skillet and cook until soft and caramelized (about 20 minutes). Set aside.
  6. Place 1 cup of the cooked mushrooms, garlic, walnuts, parsley, salt and pepper into a food processor. Process until coarse.
  7. Stream oil into coarse mixture to form the pesto.
  8. Place phyllo cups on a baking sheet.
  9. Add 1/2 to 1 teaspoon of pesto to bottom of each phyllo cup.
  10. Place 1/2 teaspoon of mushroom mixture on top of pesto.
  11. Place sprinkle of caramelized onions over mushrooms.
  12. Bake phyllo cups for 10-12 minutes until edges begin to brown.
  13. Allow to cool slightly, garnish with chopped parsely and serve.