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Mushroom Cheese Mini Cups

 Mushroom Cheese Mini Cups
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
32 ServingsPrep: 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.

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Mushroom Cheese Mini Cups (continued)

Nutritional Facts: 1 appetizer equals 52 calories, 3 g fat (2 g saturated fat), 19 mg cholesterol, 106 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 fat.