Mushroom Broccoli Cups
photo by Sharon123
- Ready In:
- 24 slices wheat bread
- 1 large egg (whole)
- 1 egg white
- 1⁄3 cup milk
- 1 teaspoon dried parsley flakes
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1⁄8 teaspoon dried thyme
- 1 dash pepper
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1⁄3 cup fresh broccoli, finely chopped
- 1⁄3 cup cheddar cheese, shredded
- 1⁄4 cup fresh mushrooms, finely chopped
- 1 tablespoon onion, finely chopped
- 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.).
- Press bread rounds into miniature muffin cups coated with nonstick cooking spray.
- Broil 6 inches from the heat until golden brown, about 2-3 minutes.
- Cool in pans on wire rack.
- 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.
- In a bowl, beat the egg, egg white, milk, parsley, salt, baking powder, thyme, and pepper.
- Stir the broccoli, cheese, mushrooms and onion into the egg mixture.
- Spoon about 1 heaping teasponful into each toast cup.
- Bake at 350 degrees F for 15-20 minutes or until set.
- Serve immediately.
Questions & Replies
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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 :)
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!
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