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    You are in: Home / Recipes / Mushroom Broccoli Cups Recipe
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    Mushroom Broccoli Cups

    Mushroom Broccoli Cups. Photo by Sharon123

    1/1 Photo of Mushroom Broccoli Cups

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    HokiesMom's Note:

    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.

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    Serves: 24



    Units: US | Metric


    1. 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. 2
      Press bread rounds into miniature muffin cups coated with nonstick cooking spray.
    3. 3
      Broil 6 inches from the heat until golden brown, about 2-3 minutes.
    4. 4
      Cool in pans on wire rack.
    5. 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. 6
      In a bowl, beat the egg, egg white, milk, parsley, salt, baking powder, thyme, and pepper.
    7. 7
      Stir the broccoli, cheese, mushrooms and onion into the egg mixture.
    8. 8
      Spoon about 1 heaping teasponful into each toast cup.
    9. 9
      Bake at 350 degrees F for 15-20 minutes or until set.
    10. 10
      Serve immediately.

    Ratings & Reviews:

    • on September 12, 2009


      These were pretty good but the taste was lacking for me also. I think regular white bread would have made the mushroom broccoli flavors come through a bit more. Loved the addition of the garlic. I might add some type of pepper next time, like roasted red pepper to see what that taste like. The edges burned some while broiling so needed to add foil over the final dish to keep it from burning. I'll have to play around with this one. Thanks Hokie Made for Fall PAC 09 :)

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    • on October 29, 2008

      I have mixed feelings about this recipe, so am not posting any stars, just comments. I like the concept, but the taste was lacking for me. I used whole wheat bread and in the time it baked it was not really crispy except around the edges. The filling puffed up nice. I think if the broccoli and mushrooms were sauteed first, it would help the flavor. I did use an egg white substitute for the real egg, but don't think that made a whole lot of difference in the taste. So the idea is good, but may need a little tweaking. Thanks Hokie, for getting me to try something different!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mushroom Broccoli Cups

    Serving Size: 1 (37 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 83.4
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.7 g
    Cholesterol 10.9 mg
    Sodium 240.1 mg
    Total Carbohydrate 13.1 g
    Dietary Fiber 0.6 g
    Sugars 1.1 g
    Protein 2.9 g

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