MUSHROOM CUPS 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
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.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Total Time 1 hours
Prep Time 30 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Melt 4 tablespoons butter in a large skillet over high heat. Cook mushrooms for 6 minutes. Add garlic. Cook until mushrooms are golden brown, about 1 minute more. Add wine. Cook, stirring and scraping browned bits from bottom of pan with a wooden spoon, until wine evaporates, about 3 minutes. Sprinkle flour over mixture and stir to combine. Add cream. Cook until slightly thickened, about 1 minute. Season with salt and pepper. Let cool for 15 minutes.
- Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted butter. Top with 1 sheet; brush with butter. Repeat with remaining 3 sheets, leaving top unbuttered.
- 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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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
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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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MUSHROOM-AND-SPINACH CUPS RECIPE | MARTHA STEWART
Tortilla cups baked in a muffin tin are filled with a healthy and delicious mix of mushrooms, spinach, avocado and cheese.
From marthastewart.com
Reviews 3.3
Total Time 25 minutes
Category Pie & Tarts Recipes
Calories 536 g per serving
From marthastewart.com
Reviews 3.3
Total Time 25 minutes
Category Pie & Tarts Recipes
Calories 536 g per serving
- Lightly coat 6 jumbo muffin cups with cooking spray and press tortillas into cups. Divide vegetable mixture among cups and top with remaining 1/2 cup pepper Jack. Bake until cheese is melted and tortillas are light golden and crisp, about 7 minutes. Serve tortilla cups topped with avocado.
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MUSHROOM-MOZZARELLA APPETIZER CUPS RECIPE - PILLSBURY.COM
Dress up crescent rolls in a fresh new take on a cheesy appetizer using tomatoes, herbs, and greens.
From pillsbury.com
Reviews 3.5
Total Time 50 minutes
Calories 220 per serving
From pillsbury.com
Reviews 3.5
Total Time 50 minutes
Calories 220 per serving
- In medium bowl, combine mixed spring greens and salad dressing; toss to coat. Top each cup with salad mixture. Garnish with remaining sun-dried tomatoes. Serve warm.
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MUSHROOM SPINACH CUPS RECIPE BY THE DAILY MEAL CONTRIBUTORS
Donna Lahouchuc of Allentown, Pennsylvania created this award-winning appetizer, which won first place in the Allentown Fair's hor d'oeuvres contest. These savory little cups are perfect for your next party.This recipe was originally published in The Morning Call.
From thedailymeal.com
Reviews 4.5
Total Time 29 minutes59S
Cuisine American
Calories 402 calories per serving
From thedailymeal.com
Reviews 4.5
Total Time 29 minutes59S
Cuisine American
Calories 402 calories per serving
- Step 4: Bake 10 to 15 minutes, until cups are slightly browned and mixture is hot.
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PORTOBELLO MUSHROOM PIZZA CUPS RECIPE: HOW TO MAKE IT
Making stuffed portobellos for guys watching a hockey game was quite an endeavor. I made two dozen for six guys, and as the game got more exciting, they screamed for more. Scraping the gills from the underside of the mushroom is easy if you use a small teaspoon, gently, so as not to crack the cap. The amount of cheese, pepperoni and spices is entirely up to whatever satisfies your team. —Lorraine Caland, Shuniah, Ontario
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 233 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 233 calories per serving
- Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 5 minutes., Meanwhile, in a small bowl, combine the pizza sauce, pepperoni, green pepper and 1-1/4 teaspoons Italian seasoning; spoon onto mushrooms. Sprinkle with cheese and remaining Italian seasoning. Bake for 8-12 minutes or until mushrooms are tender and cheese is bubbly.
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WILD MUSHROOM CUPS – PUFF PASTRY
Ingredients. 2 tablespoons butter. 1 clove garlic, minced. 8 ounces assorted wild mushrooms (portobello, shiitake and/or cremini), finely chopped (about 2 1/4 cups) 1/2 teaspoon dried thyme, crushed. 1 cup heavy cream. 1/4 teaspoon freshly ground black pepper.
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From puffpastry.com
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MUSHROOM CUPS APPETIZER RECIPE - CLEVERLY INSPIRED
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GARLICKY MUSHROOM TOAST CUPS RECIPE | ALLRECIPES
Jun 08, 2018 · 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.
From allrecipes.com
From allrecipes.com
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STUFFED MUSHROOM CUPS | JEN'S FAVORITE COOKIES
Feb 16, 2013 · Instructions. Brown sausage over medium-high heat on the stove. About halfway through browning, add diced mushrooms and onions. Turn off heat to stove, and add cream cheese to sausage mixture, stirring until mixture is consistent throughout. Stuff mixture into fillo cups, filling as full as possible.
From jensfavoritecookies.com
From jensfavoritecookies.com
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WILD MUSHROOM CUPS – PUFF PASTRY
Directions. Heat the butter in a 10-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Add the mushrooms and thyme. Cook for 5 minutes or until the mushrooms are tender and the liquid is evaporated, stirring often. Stir the heavy cream and black pepper in the skillet and heat to a boil.
From puffpastry.com
From puffpastry.com
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MUSHROOM CUPS APPETIZER RECIPE - ALL INFORMATION ABOUT ...
Mushroom cups appetizer recipe - Cleverly Inspired new cleverlyinspired.com. Add minced mushrooms and sauté 15 minutes or until juices are gone. 2. Remove from heat and add flour. Stir 2 minutes. 3. Add heavy cream and return to heat and bring to boil. Simmer 2 minutes. 4. In a small bowl, combine salt, cayenne, parsley, chives, water and ...
From therecipes.info
From therecipes.info
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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.
From southernliving.com
From southernliving.com
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STUFFED WHITE MUSHROOM CAPS RECIPE | ALEX GUARNASCHELLI ...
12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced. 1/4 cup dry vermouth. 1 cup sour cream. 1/3 cup grated Parmesan, divided. Mushroom bottoms: 4 tablespoons unsalted ...
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CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS RECIPE
These easy-to-prepare Creamy Wild Mushroom and Goat Cheese Cups appetizers are made up of a savory blend of exotic mushrooms and a creamy goat cheese mixture. As a bonus, the filling can be made and refrigerated up to a day in advance, then brought to room temperature before filling the cups. Phyllo shells come conveniently prebaked, so they're ready to fill once thawed.
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From myrecipes.com
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HOISIN MUSHROOM PHYLLO CUPS RECIPE - COOKIN CANUCK
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From cookincanuck.com
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MUSHROOM GOAT CHEESE FRITTATA CUPS RECIPE
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SPINACH MUSHROOM EGG AND HAM CUPS - DIABETES FOOD HUB
Line 8 of the muffin cups with a slice of ham. Add the oil to a sauté pan and heat over medium-high heat. Add the mushrooms and cook for 3 minutes. Add the spinach and cook for another 3 minutes. Set the vegetables aside to cool. In a medium bowl, whisk together the eggs, spinach and mushrooms, pepper, and cheese (optional).
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DELICIOUS SPINACH MUSHROOM QUINOA EGG CUPS RECIPE
Oct 28, 2020 · 1. Preheat oven to 350 degrees F. 2. Prepare muffin pan by lightly greasing to cooking spray. 3. In a medium bowl mix together quinoa, mushrooms, spinach, garlic powder, black pepper, salt, eggs, and cheese. 4. Spoon 2-3 Tablespoons of mixture into each muffin tin. Filling to the top.
From veggiebalance.com
From veggiebalance.com
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