Mushroom Cups

These little bread cups pack a serious punch of earthy mushroom flavor bound together with melted mozzarella and sharp Parmesan. The secret is rolling the bread thin enough to press into mini muffin tins, then brushing with melted butter so they crisp up into golden, flaky shells.

The filling comes together fast on the stovetop. Sauteed mushrooms and onions get tossed with fresh parsley, egg yolks, and a generous amount of cheese. The egg yolks bind everything so the filling holds its shape without turning rubbery.

These are crowd-friendly appetizers that you can assemble ahead of time and pop in the oven right before guests arrive.

Kitchen Tips

• Press the bread squares firmly into the muffin tin so they hold their cup shape. If they spring back, let them sit a minute and press again.
• Don’t skip rolling the bread flat. Unrolled bread won’t conform to the tin and you’ll lose that crispy cup texture.
• Use day-old bread for easier rolling and better crispness.
• These freeze well unbaked. Assemble, freeze on the tray, then transfer to a bag. Bake from frozen, adding a few extra minutes.

Variations

• Swap mozzarella for Gruyere or fontina for a nuttier, more complex flavor.
• Add a pinch of nutmeg to the filling for a subtle warmth that pairs beautifully with mushrooms.
• Stir in cooked crumbled sausage or bacon for a heartier version.