Add all of the mushrooms except about 6 to a food processor and pulse until they are chopped into fine pieces.
Add the olive oil, chopped mushrooms, rosemary and garlic to a pan over medium heat and sauté until the mushrooms are browned.
Stir in the flour until the mixture is well coated and then add the almond milk, goat cheese and Hemp Hearts. Cook over low heat until the mixture thickens.
Remove the pan from the heat and stir in the parsley.
Cut the remaining mushrooms into thin slices and in a separate pan, sauté them with olive oil until they are cooked.
Cook the Tenderflake Patty Shells according to the package instructions. Once they are done and have cooled slightly, remove the tops and add about 2 tbsp. of the mushroom mixture to each shell. You want them to be filled to the top.
Add two thin slices of the cooked mushroom to the top of each tartlette and sprinkle with extra Hemp Hearts. Serve immediately.