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5 from 2 votes

Warrior Mushroom Tartlets

Prep Time 30 minutes
Total Time: 30 minutes
Servings 24 tartlets


  • 1/2 package Warrior Bread mix (1 cup, lightly packed)
  • 2 Eggs
  • 1 egg white
  • 1/2 cup almond milk
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon olive oil
  • 8 oz baby bella mushrooms, sliced thin
  • 3 large scallions, sliced thin
  • 1 teaspoon fresh thyme, plus more for garnish
  • 2 tablespoons almond based sour cream
  • 1 tablespoon coconut aminos


  • Turn oven to 400 degrees. Spray a mini muffin tin with olive oil or other all natural nonstick spray.
  • In a large bowl, mix together the warrior mix, eggs, egg white, almond milk, and cider vinegar. Stir to combine and knead with your hands for 1 minute. Cover and set aside while you cook the mushrooms.
  • Place a frying pan over medium high heat and add the olive oil. Cook the mushrooms to brown on all sides, and reduce in size, about 5 minutes.
  • Remove from heat, and stir in the scallions, thyme, sour cream, and coconut aminos.
  • Press a small amount of dough into each mini muffin spot with your thumb in the center to form little cups. Fill each one with a little of the mushroom mixture.
  • Bake for about 20 minutes until cooked though and lightly browned.

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