MUSHROOM CUP RECIPE RECIPES
SAVORY MUSHROOM CUPS RECIPE - FOOD.COM
This is a fabulous recipe for parties and get-togethers! You can make it a few days ahead of time and store the mushroom filling in the fridge and the toast cups in an air tight container at room temp for a few days or in the freezer for up to a month. I have actually lost this recipe recently, so everything here is from memory. I'm a bit of a slap-dash cook anyways, so feel free to alter the amounts to your own taste.
Total Time 2 hours
Prep Time 1 hours 30 minutes
Cook Time 30 minutes
Yield 30-45 cups, 15-30 serving(s)
Number Of Ingredients 11
Steps:
- Wash and chop up all the mushrooms.
- Peel and finely chop the shallots.
- Melt the butter in a large stock pot.
- Add shallots, cook until slightly browning (about 2 minutes).
- Add mushrooms. Cook until liquid is mostly absorbed (about 15 minutes).
- Throw in the flour and stir.
- Add whipping cream and stir.
- Remove from heat and toss in all of the spices, stir until uniform.
- Set aside to cool. If storing for later, allow to cool before putting into the refrigerator.
- Preheat oven to 350 degrees.
- Spoon mushroom filling into toast cups (see instructions for toast cups below).
- Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted).
- Serve hot.
- Toast Cups: Preheat over to 400 degrees. Spray a muffin tin (or mini muffin tin) with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis), cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes) and let they cool on a wire rack. If storing for future use, cool and then put into an air tight container.
Nutrition Facts : Calories 331.3, FatContent 16.3, SaturatedFatContent 9.2, CholesterolContent 43.9, SodiumContent 763.4, CarbohydrateContent 37.3, FiberContent 2.1, SugarContent 3.7, ProteinContent 9.7
SAUTEED MUSHROOMS IN PHYLLO CUPS RECIPE - FOOD.COM
Select small mushroom varieties that will fit into the small phyllo cups, such as yellow oyster, yellow foot, and cultivated enoki. Use a muffin tin that has two-inch-wide and one-inch-deep cups. Beautiful appetizer! MarthaStewart.com
Total Time 43 minutes
Prep Time 20 minutes
Cook Time 23 minutes
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF; with the rack positioned in the center.
- Melt 8 tablespoons (1 stick) butter, and set aside.
- Set 2 tablespoons of the thyme aside.
- Brush a mini-muffin tin with melted butter, and set tin aside.
- Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.
- Sprinkle lightly with reserved thyme.
- Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.
- Repeat with 2 more sheets phyllo.
- Cut stack into twelve 3-inch squares.
- Gently press each square into muffin-tin cup.
- Bake until edges are just golden brown, 8 to 10 minutes.
- Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.
- Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.).
- In a large skillet, melt remaining 3 tablespoons butter over medium heat.
- Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.
- Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.
- Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
- Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese.
- Transfer the filled cups to a baking sheet.
- Cook in oven just until heated through, about 3 minutes.
- Garnish with more thyme, and serve.
- Enjoy!
Nutrition Facts : Calories 64, FatContent 4.9, SaturatedFatContent 3, CholesterolContent 11.8, SodiumContent 47.8, CarbohydrateContent 3.9, FiberContent 0.2, SugarContent 0.2, ProteinContent 1.4
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MUSHROOM WELLINGTON CUPS RECIPE | MARTHA STEWART
These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you put them in while the meat is resting, they'll be ready just in time for dinner.
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Reviews 3.6
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Category Pie & Tarts Recipes
- Cut phyllo stack into six 5 1/2-by-6-inch pieces. Nestle each into a cup of a standard muffin tin. Spoon 2 heaping tablespoons mushroom mixture into each. Bake until golden, 14 to 16 minutes. Top each cup with a bit of pate before serving.
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GARLICKY MUSHROOM TOAST CUPS RECIPE | ALLRECIPES
Delicious, garlicky mushrooms in crispy buttery toast cups.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 5 minutes
Category Breakfast and Brunch, Eggs
Calories 160.7 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 1 hours 5 minutes
Category Breakfast and Brunch, Eggs
Calories 160.7 calories per serving
- Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.
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SAUTEED MUSHROOMS IN PHYLLO CUPS RECIPE - FOOD.COM
Select small mushroom varieties that will fit into the small phyllo cups, such as yellow oyster, yellow foot, and cultivated enoki. Use a muffin tin that has two-inch-wide and one-inch-deep cups. Beautiful appetizer! MarthaStewart.com
From food.com
Total Time 43 minutes
Calories 64 per serving
From food.com
Total Time 43 minutes
Calories 64 per serving
- Enjoy!
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MUSHROOM WELLINGTON CUPS RECIPE | MARTHA STEWART
These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you put them in while the meat is resting, they'll be ready just in time for dinner.
From marthastewart.com
Reviews 3.6
Total Time 1 hours
Category Pie & Tarts Recipes
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Reviews 3.6
Total Time 1 hours
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MUSHROOM-STUFFED PHYLLO CUPS | SOUTHERN LIVING
Give your guests something to talk about by serving a platter of these mushroom stuffed phyllo cups. Served with a big-batch party cocktail, these mushroom-stuffed cups are the perfect accompaniment to other favorite party appetizers such as classic deviled eggs and cocktail meatballs. To make things easy on you, this appetizer can be made ahead and just need 5 minutes to bake. Just pop them in the oven as your guests arrive and they will be piping hot. You can make the filling in advance and fill the phyllo cups right before party time. If you can’t find the gourmet fresh mushroom blend, use any combination of mushrooms you can find to equal 8 oz going into the food processor. Shiitake, cremini, and oyster mushrooms are typically found in the packaged blend. You can find the frozen mini phyllo pastry shells in the freezer section of your grocery store, right next to the frozen breads and pie crusts. If you have leftover mushroom mixture, use it in pasta sauce, as a ravioli filling, or a pizza base.
From southernliving.com
Total Time 25 minutes
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Total Time 25 minutes
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From cooking.nytimes.com
Reviews 4
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From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
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