MUSHROOM CUPS RECIPES RECIPES

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SAVORY MUSHROOM CUPS RECIPE - FOOD.COM



Savory Mushroom Cups Recipe - Food.com image

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

1/2 cup butter
2 -3 large shallots
1 1/2-2 1/2 lbs mushrooms, finely chopped
2 tablespoons flour
1 -2 cup heavy whipping cream
1/4-1/2 teaspoon cayenne pepper
1 -2 tablespoon parsley
1 teaspoon salt (to taste)
1 teaspoon ground black pepper
2 -3 loaves white bread
1 cup parmesan cheese, grated

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

GARLICKY MUSHROOM TOAST CUPS RECIPE | ALLRECIPES



Garlicky Mushroom Toast Cups Recipe | Allrecipes image

Delicious, garlicky mushrooms in crispy buttery toast cups.

Provided by Kathy Midkiff Goins

Categories     Breakfast and Brunch    Eggs

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 toast cups

Number Of Ingredients 10

1 tablespoon butter
2 cloves garlic, minced
12 ounces sliced mushrooms
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons softened butter
6 firm white or wheat bread, crusts removed
3 eggs, beaten
2 tablespoons cream
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
  • Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
  • Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
  • Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

Nutrition Facts : Calories 160.7 calories, CarbohydrateContent 8.8 g, CholesterolContent 117.3 mg, FatContent 11.4 g, FiberContent 0.9 g, ProteinContent 7 g, SaturatedFatContent 6.1 g, SodiumContent 588.4 mg, SugarContent 1.7 g

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