As someone who eats mainly plant based, mushrooms are a huge part of my diet. Not only because I love them so much, but also due to the fact that they make such a good replacement for meat each and every time. Mushroom are so versatile and you can never go wrong with the flavor. No matter what or how you'll cook them, they will always be delicious! And besides my obsession to mushrooms, I absolutely love them in some sort of a dough form, like a bourkas, or puff pastry. BUT, Its been so many years now that I dont use or bring this addictive ingredient into my house! So instead, I use a phyllo dough! Which is naturally oil-free and made form only a few ingredients. And the best part is that you are the one to control the types and amount of oils and fats you want it to have. Using a phyllo dough compare to using puff pastry is a day and night in terms of health for your body. This mushroom tart is a perfect fit to the humble phyllo dough and you don't feel like you are compromising on health or texture.

This mushroom phyllo tart is crunchy, savory, rich, umami, and so satisfying! Perfect as an appetizer for your next gathering, or as a side next to a good salad!

If you love mushrooms as much as I do, then you have to check out my Garlic Mushroom Green Beans Recipe You Wont Stop Eating! And my Easy Gut Healing Mushroom Miso Soup Immune, and for sure this Mushroom Shawarma Hummus Bowl!


1). Heat up a wide skillet with oil. Add the onions and sprinkle a pinch of salt. Sautee for 2-3 minutes. Add the sliced mushrooms, 4 sprigs of fresh thyme and mix until mushrooms and onions are golden. About 5-8 minutes. Turn off the heat and let cool a bit.

2). Preheat oven to 375 F. open the phyllo package, and take 2 phyllo sheets at a time, and lay them on a baking sheet lined with parchment paper. Spray oil on the first layer of the phyllo sheets and repeat this process, take 2 phyllo sheets again,  only this time, rotate the sheets to the opposite angle, creating a strong base for the tart. Continue with the oil spray and the remaining sheets until all the phyllo pile is finished.

3). Now take the mushroom and onion mixture and transfer it to the middle of the dough. Spread it to a flat layer and start to fold the edges of the dough inwards to create a strong border for the tart. Sprinkle a generous amount of salt and pepper on the mushrooms and onions, drizzle a touch of honey and spray all the border of the tart with a avocado oil. Sprinkle sesame seeds on all sides of the border, and bake for about 35-40  minutes, or until golden brown. (If your oven is too hot, lower the heat to 350 F.)

Remove from the oven, take out the thyme stems, sprinkle some fresh parsley and a little drizzle of silan, and cut the tart with a pizza cutter to 6-8 portions.

Serve immediately and enjoy with a fresh Israeli salad on the side.

Mushroom Tart Recipe | Batel's Kitchen Healthy Meal Ideas

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