Mushroom Broccoli Cups

“From Quick Cooking Nov/Dec 2003 submitted by L. Senuta. Usually I only post recipes I've tried but I need to save this recipe for a party coming up soon in 2008. Let me know your thoughts if you make it. *^*^*^*^*^* Edited April 2009.... I have made this recipe now and Sharon was correct.... it was lacking something as is so I've adjusted the recipe in a few ways. First use a firm wheat bread - gives it more depth of flavor. Then saute the veggies first. I've also added a clove of garlic while sauteeing - that gave it more of a burst of flavor. I hope you like the outcome now that it has been tweaked.”
READY IN:
45mins
SERVES:
24
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. With a rolling pin, roll bread flat; cut with a 2 1/2 inch biscuit cutter. (Save leftover bread scraps for another use - like making bread crumbs.).
  2. Press bread rounds into miniature muffin cups coated with nonstick cooking spray.
  3. Broil 6 inches from the heat until golden brown, about 2-3 minutes.
  4. Cool in pans on wire rack.
  5. Saute the broccoli, mushrooms and onions with the clove or garlic, together in a bit of olive oil till just tenderized - do not over cook this.
  6. In a bowl, beat the egg, egg white, milk, parsley, salt, baking powder, thyme, and pepper.
  7. Stir the broccoli, cheese, mushrooms and onion into the egg mixture.
  8. Spoon about 1 heaping teasponful into each toast cup.
  9. Bake at 350 degrees F for 15-20 minutes or until set.
  10. Serve immediately.

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