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HRM Chicken Lettuce VEGGIE wraps

Mushroom Cheese Tarts

Servings: 24

Nutrition per serving: 37 Calories, 4g Carbohydrates, 1g Fat, 2g Protein, 1g Sugar

By Deanna Hill




6 Egg roll wrappers, cut into quarters

4 Cups Finely diced mushrooms

1 Cup Finely diced bell pepper

½ Cup Finely diced red onion

1 Cup Finely chopped spinach

2 Cloves garlic, crushed

1 Tbsp dried chives

1/2 Cup Ricotta cheese

1/3 Cup Shredded parmesan cheese

1 Egg

Salt/Pepper to taste




1. Drizzle some olive in a large fry pan (couple tsp).  Heat on med high heat.

2. Add mushrooms, onions, bell pepper, garlic, and spices and cook until vegetables are soft

3. In a large bowl, mix ricotta, egg, parmesan and spinach

4. Add cooked vegetables to ricotta mixture and stir to combine

5. Press the quartered egg roll wrappers into 24 mini muffin tins to form a tart shell

6. Fill each tart shell with the mushroom/ricotta mixture

7. Bake at 375 degrees for approx. 30 min until tarts are cooked through and set and the shells are golden brown.

8. Remove from tins and serve

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