Toast Cups With Mushrooms Recipes

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SAVORY MUSHROOM CUPS



Savory Mushroom Cups image

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.

Provided by Erin K. Brown

Categories     Vegetable

Time 2h

Yield 30-45 cups, 15-30 serving(s)

Number Of Ingredients 11

1/2 cup butter
2 -3 large shallots
1 1/2-2 1/2 lbs mushrooms, finely chopped
2 tablespoons flour
1 -2 cup heavy whipping cream
1/4-1/2 teaspoon cayenne pepper
1 -2 tablespoon parsley
1 teaspoon salt (to taste)
1 teaspoon ground black pepper
2 -3 loaves white bread
1 cup parmesan cheese, grated

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.

GARLICKY MUSHROOM TOAST CUPS



Garlicky Mushroom Toast Cups image

Delicious, garlicky mushrooms in crispy buttery toast cups.

Provided by Kathy Midkiff Goins

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h5m

Yield 6

Number Of Ingredients 10

1 tablespoon butter
2 cloves garlic, minced
12 ounces sliced mushrooms
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons softened butter
6 firm white or wheat bread, crusts removed
3 eggs, beaten
2 tablespoons cream
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. 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. Sprinkle the tops with grated Parmesan cheese.
  • Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 8.8 g, Cholesterol 117.3 mg, Fat 11.4 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 6.1 g, Sodium 588.4 mg, Sugar 1.7 g

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