Moroccan Spiced Mushroom & Butternut Tartlets are perfect for brunches, entertaining, lunch with a side salad… and not one person will miss the meat! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #butternuttarts #Moroccanfood #Moroccanveg #filopastry #plantbased


Moroccan Spiced Mushroom & Butternut Tartlets

Makes 6



300g butternut, cubed

15ml oil + 5ml, for extra for frying

salt and milled black pepper

1 red onion, diced

15ml fresh ginger, ground

250g button mushrooms, quartered

5ml ground cumin

5ml ground coriander

100g feta, crumbled

30ml fresh coriander leaves, chopped

4 sheets phyllo pastry

30ml olive oil

90ml smooth cream cheese

60ml dukkah



1 Preheat the oven to 180°C. Place the butternut on a baking sheet. Drizzle with 15ml oil and season with salt and pepper. Roast the butternut for 35-45 or until tender.

2 Meanwhile heat the 5ml oil in a pan and gently fry the onion for 3-4 minutes. Add the ginger and mushrooms and fry for 3-4 minutes.

3 Stir in the cumin and ground coriander and cook for 1 minute. Remove from the heat and stir in the feta cheese, coriander leaves and roasted butternut.

4 Cut each sheet of phyllo pastry into 9 squares and brush both sides lightly with olive oil. Arrange 6 squares of pastry in a circular shape in a tartlet tin or 6-hole muffin pan. Repeat. Bake the phyllo pastry cases in the oven for 10-12 minutes, or until golden.

5 Spoon one tablespoon of cream cheese into the base of each tart and top with the mushroom mixture and a sprinkle of dukkah. Return the tarts to the oven and bake for 3-4 minutes. Serve hot, warm or at room temperature.