Mushroom Cheese Mini Cups Recipe

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Mushroom Cheese Mini Cups Recipe

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If you're looking for a finger food with mass appeal, look no further than these mini cups. They are loaded with onion, mushrooms and cheese...your guests will love them.—Lynn Severns, Carnegie, Pennsylvania
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 pound finely chopped fresh mushrooms
  • 1 cup finely chopped sweet onion
  • 1 tablespoon olive oil
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded Swiss cheese
  • 1/2 cup minced fresh parsley
  • 2 egg yolks, beaten
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 8 slices white bread, crusts removed
  • 1/4 cup butter, melted

Directions

In a large skillet, saute mushrooms and onion in oil until tender. Transfer to a large bowl; stir in the cheeses, parsley, egg yolks, Italian seasoning and salt. Set aside.
Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter, then press into ungreased miniature muffin cups. Spoon mushroom filling into cups, about 1 tablespoon in each.
Bake at 350° for 20-25 or until golden brown. Serve warm. Yield: 32 appetizers.
Originally published as Mushroom Cheese Mini Cups in Taste of Home Christmas Annual Annual 2011, p16

Nutritional Facts

1 each: 52 calories, 3g fat (2g saturated fat), 19mg cholesterol, 106mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat.

  • 1 pound finely chopped fresh mushrooms
  • 1 cup finely chopped sweet onion
  • 1 tablespoon olive oil
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded Swiss cheese
  • 1/2 cup minced fresh parsley
  • 2 egg yolks, beaten
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 8 slices white bread, crusts removed
  • 1/4 cup butter, melted
  1. In a large skillet, saute mushrooms and onion in oil until tender. Transfer to a large bowl; stir in the cheeses, parsley, egg yolks, Italian seasoning and salt. Set aside.
  2. Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter, then press into ungreased miniature muffin cups. Spoon mushroom filling into cups, about 1 tablespoon in each.
  3. Bake at 350° for 20-25 or until golden brown. Serve warm. Yield: 32 appetizers.
Originally published as Mushroom Cheese Mini Cups in Taste of Home Christmas Annual Annual 2011, p16

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