Mushrooms were on sale this week – two for one. There was some phyllo dough in the fridge needing use. Recently I saw Michael Chiarello make a mushroom tart and a plan came together. I love mushrooms, they are rich and satisfying and can easily be the focal point of any dinner as they are a wonderful and healthy substitute for meat. They stand up to spicy and flavorful sauces and give an earthy balance to anything you can cook up. This tart was savory and delicious. I ate two pieces and easily could have had more because it tasted so good. The fresh pepper and nutmeg gave the mushrooms even more earthiness and went well with the tangy-ness of the Greek yogurt. This is a perfect dish for those crisp fall days that are upon us!




2 containers of Crimini (Baby Bella) mushrooms, sliced
½ yellow onion, sliced
3 cloves of garlic, sliced
1 TBS olive oil for sautéing
1 cup Greek yogurt
½ tsp nutmeg
freshly grated pepper
1 handful of fresh spinach
5 pieces of phyllo dough
olive oil for brushing
¼ cup mozzarella cheese



Preheat the oven to 350 F. In a large skillet heat 1 TBS olive oil and add sliced mushroom, onion and garlic. In the meantime, take phyllo dough and fill a tart pan, making sure to brush each layer with olive oil or butter. Blind bake the tart dough for about 5 minutes. Add yogurt, nutmeg and pepper to the mushrooms in the skillet and mix together (yogurt will melt). Add the spinach and cook until just beginning to wilt, then remove from the heat. Spoon the mushroom mixture into the tart and bake for another 15 minutes or until phyllo is golden and crispy. Top with mozzarella cheese and cook for another 2 minutes of until melted and golden brown.