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Mushroom Cups

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Submitted by HH

YIELD

32 servings

PREP

20 min

COOK

25 min

READY

50 min

Ingredients

1 237
CUP ML ONIONS
chopped
2 473
CUPS ML MUSHROOMS
chopped *
3 45
TABLESPOONS ML MARGARINE
½ 118
CUP ML PARSLEY LEAVES
chopped
2 2
EACH EACH EGG YOLKS *
¾ 177
CUP ML MOZZARELLA CHEESE
grated *
½ 118
CUP ML PARMESAN CHEESE
grated
1 5
TEASPOON ML SALT
8 8
SLICES SLICES WHITE BREAD
½ 118
CUP ML BUTTER
melted

Directions

Sauté onions and mushrooms in margarine.

Remove from heat.

Add parsley, eggs, cheeses and seasoning.

Combine well.

Trim crusts from bread and cut into 4 equal squares.

Roll pieces flat with a rolling pin.

Dip bread in melted butter and arrange in miniture muffin tins.

Fill each with mushroom-cheese mixture.

Bake 350℉ (180℃) F for 20 to 25 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 62 68% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 180mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 3%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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