Portabello Tartlets with Sunflower Seed Salsa

Portabello Tartlets with Sunflower Seed Salsa – Super tasty vegetarian snacks

These lovely dark portobello mushrooms are super healthy and can be enjoyed right through the year. Mushrooms are a superior source of the B vitamins, antioxidants, fibre, and protein.

Portabello Tartlets with Sunflower Seed Salsa

Tasty, unique and packed with so much goodness, that is the best description for these puff pastry portabello tartlets. It takes a bit of time to prepare these goodies but it is definitely worth it.

To prepare these portabello tartlets, the mushrooms are baked in a piquant vegetable stock liquid for one hour. Then, the puff pastry is prepared and baked to contain the delicious mushroom and filling. Next, the portabello mushrooms and divine filling is stuffed in the puff pastry before the portabello tartlets are placed in the oven to bake for a final 5 minutes.

These lovely dark portobello mushrooms are super healthy and can be enjoyed right through the year. Mushrooms are a superior source of the B vitamins, antioxidants, fibre, and protein. So, mushrooms are ideal for a vegetarian and vegan diet. They are also really low in kilojoules, so if you are monitoring your calorie intake, mushrooms are the way to go.

Serve these mushroom puff pastry bites on a platter or as a light vegetarian lunch. Don’t forget to add dollops of the sunflower seed salsa.

Portabello Tartlets with Sunflower Seed Salsa

Recipe by South African Mushroom Farmers’ Association Course: SnacksCuisine: GlobalDifficulty: Moderate


Prep time


Cooking time




Total time




  • 500 g 500 all-butter puff pastry

  • handful fresh thyme sprigs

  • handful fresh rosemary sprigs

  • 500 ml 500 warm vegetable stock

  • 1 1 large cloves garlic, peeled and finely sliced

  • 1 1 large lemon, zest peeled off in long strips

  • 4 4 small cinnamon sticks

  • 30 g 30 unsalted butter

  • 9 9 large portabello mushrooms

  • salt and freshly ground black pepper

  • 3 tablespoons 3 olive oil

  • 30 g 30 sunflower seeds, roughly chopped

  • 1 tablespoon 1 lemon juice

  • 1 tablespoon 1 lemon zest

  • 20 g 20 parsley, roughly chopped

  • salt and pepper, to taste

  • 200 g 200 feta, finely crumbled

  • 40 g 40 parmesan cheese, finely grated

  • 2 tablespoon 2 harissa paste


  • Preheat oven to 150˚C.
  • Put the first seven ingredients in a large roasting dish. Add the mushrooms and toss them in the liquid gently so they are well coated but do not break up. Make sure the mushrooms sit skin side down on top of the mixture and season with salt and pepper.
  • Cover with foil and bake for 60 minutes, basting the mushrooms every 20 minutes or so. Remove from the oven, lift the mushrooms out of the liquid and set aside to cool.
  • Combine all ingredients in a small bowl. Season well and set aside.
  • Combine the feta, parmesan and harissa in a medium bowl with ± 5 tablespoons of the mushroom poaching liquid, stir until smooth and spreadable, then set aside.
  • Preheat oven to 200˚C.
  • Roll the puff pastry to a thickness of 5mm. Using a knife and a glass tumbler cut the pastry into discs just larger than the mushrooms. ± 10cm. Place the discs onto a baking tray lined with baking paper. Cut a border in each pastry circle about 2 cm in from the edge. Do not cut all the way through, you are just trying to create a little pastry border.
  • Bake the disks for 25-30 minutes until puffed up and cooked through.
  • Remove from the oven and press the centre down of each pastry disc leaving the border puffed up.
  • Add a spoonful of harissa cheese filling to each tartlet. Top each one with a whole portobello mushroom and squash it down to spread the filling.
  • Return tartlets to the oven for 5 minutes.
  • Serve the tartlets on a platter with dollops of fresh salsa and a crack of black pepper.


  • This recipe has been adapted from Yotam Ottolenghi’s Portobello mushroom tarts with pine nut and parsley salsa.

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For more super tasty vegetarian snacks, just have a look at our recipe page. We have so many excellent suggestions for you to try.