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Mushroom Broccoli Cups

 Mushroom Broccoli Cups
"This is my very favorite appetizer and the one all my friends and family ask me to make," says Linda Senuta of Gettysburg, Pennsylvania. "I've given out this recipe to so many people that I've lost count. I use the leftover read to make croutons," she adds.
12 ServingsPrep: 45 min. Bake: 15 min.

Ingredients

  • 24 slices bread
  • 1 egg
  • 1 egg white
  • 1/3 cup milk
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon dried thyme
  • Dash pepper
  • 1/3 cup finely chopped fresh broccoli
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup finely chopped fresh mushrooms
  • 1 tablespoon finely chopped onion

Directions

  • With a rolling pin, roll bread flat; cut with a 2-1/2-in. biscuit
  • cutter. (Discard bread scraps or save for another use.) Press bread
  • rounds into miniature muffin cups coated with cooking spray. Broil 6
  • in. from the heat until golden brown, about 2-3 minutes. Cool in
  • pans on a wire rack.
  • In a bowl, beat the egg, egg white, milk, parsley, salt, baking
  • powder, thyme and pepper. Stir in the broccoli, cheese, mushrooms
  • and onion. Spoon about 1 teaspoonful into each toast cup. Bake at
  • 350° for 15-20 minutes or until set. Serve immediately. Yield:
  • 2 dozen.

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Mushroom Broccoli Cups (continued)

Nutritional Facts: 1 serving (2 each) equals 154 calories, 4 g fat (1 g saturated fat), 22 mg cholesterol, 399 mg sodium, 24 g carbohydrate, 1 g fiber, 6 g protein.