Mushroom Cups
Delicious mushroom-filled bread cups with savory flavors, perfect as an appetizer or party snack, offering a crispy exterior and creamy mushroom filling that appeals to all.
Ingredients
Instructions
- Cut bread into 3-inch circles and butter one side of each slice.
- Place the bread circles buttered side down in small muffin pans.
- Bake at 400°F for 10 minutes until golden.
- Cook diced mushrooms for 3 minutes, then drain.
- Sprinkle flour over the cooked mushrooms and stir completely.
- Add half and half to the mushroom mixture and stir until it boils and thickens.
- Remove from heat and stir in cayenne pepper, parsley, salt, and shallots.
- Fill the bread cups with the mushroom mixture and sprinkle with Parmesan cheese.
- Bake at 350°F for 10 minutes before serving.
- Can be frozen for later use.
Tips & Substitutions
For a different flavor, try using different types of mushrooms like shiitake or cremini. If you're out of shallots, finely diced onions can work as a substitute. To enhance the richness of the filling, consider adding a splash of white wine during cooking. Ensure the bread is fresh for the best texture in the cups, and you can use leftover bread from recipes like American recipes.
Serving Suggestions
Serve these mushroom cups as an appetizer at gatherings or as a delightful side dish with salads or roasted vegetables. They pair beautifully with Granny'S Strawberry Cake for dessert, creating a lovely balance of savory and sweet. Consider garnishing with additional fresh parsley for a pop of color and freshness.
Storage & Reheating
Store any leftover mushroom cups in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes or until warmed through. For longer storage, freeze the filled cups before baking, and bake them directly from the freezer, adding a few extra minutes to the baking time.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Cups contains roughly 257 calories, with 4g protein, 19g carbohydrates, and 20g fat. It is an excellent source of vitamin C (39% of the Daily Value) and vitamin A (26% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 596mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the mushroom filling a day in advance. Store it in the refrigerator in an airtight container. When you're ready to assemble, simply fill the bread cups and bake as directed. This saves time and allows the flavors to develop even more.
What type of bread works best for this recipe?
Thinly sliced white or whole wheat bread works best for creating the cups. You can also experiment with sourdough or rye for a different flavor profile. Just ensure the bread is fresh to maintain a good texture when baked.
Can I make these mushroom cups vegetarian?
Absolutely! This recipe is already vegetarian-friendly. Just ensure that the butter used is not clarified or mixed with any meat-derived products. You can also add more vegetables to the filling for extra flavor and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).