Makes 12 – 16 baskets


  • 2 spring onion
  • 1 clove crushed garlic
  • about 60ml butter (30ml for frying and 30ml melted)
  • 150g Highveld white button mushrooms, quartered
  • ½ punnet cherry tomatoes, halved
  • salt and freshly ground black pepper to taste
  • sugar to taste
  • 6 sheets phyllo pastry
  • 150g ricotta cheese


  1. Start by making the filling. Lightly pan fry the spring onion and garlic in butter until tender, about 5 minutes. Add the quartered mushrooms and pan fry until just tender, stirring often over a high heat, about 10 minutes. Finally stir in cherry tomatoes and season to taste with sugar, salt and pepper. Remove from the heat and allow to cool.
  2. Preheat the oven to 190°C. Carefully unroll the pastry. Remove one sheet, brush generously with melted butter and top with a second sheet of pastry. Trim the very dry edges if necessary and cut into even 8x8cm squares. Gently push each square into a muffin tray to create a pastry “basket”. NOTE: You should keep the pastry that you are not working with covered with a damp (but not wet) tea towel to prevent it getting dry.  Continue until you have made at least 12 baskets. You don’t want to overfill each basket with filling or they become soggy.
  3. Bake until the pastry is just tuning golden and crispy, about 8-10 minutes. Remove and allow to cool.
  4. Just before serving stir the ricotta into the cooked mushroom mixture, check the seasoning and spoon into the prepared baskets. Serve immediately.

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