0
Print

Cheesy Mushroom Cups

0
Average: 0 (0 votes)
(0 votes)
Cheesy Mushroom Cups
114
calories
Calories
0
Print
easy
Difficulty
20 min.
Preparation
 • Ready in 48 min.
Ready in
Nutritions
Fat7.98 g
Saturated Fat Acids3.88 g
Protein4.83 g
Roughage0.76 g
Sugar added0 g
Calorie114
1 piece contains
Calories114
Protein/g4.83
Fat/g7.98
Saturated fatty acids/g3.88
Carbohydrates/g6.02
Added sugar/g0
Roughage/g0.76
Cholesterol/mg15.38
Vitamin A/mg36.75
Vitamin D/μg0
Vitamin E/mg0.12
Vitamin B₁/mg0.03
Vitamin B₂/mg0.02
Niacin/mg0.48
Vitamin B₆/mg0.05
Folate/μg6.12
Pantothenic acid/mg0.09
Biotin/μg0.87
Vitamin B₁₂/μg0.01
Vitamin C/mg2.42
Potassium/mg102.73
Calcium/mg114.1
Magnesium/mg8.67
Iron/mg0.38
Iodine/μg0.38
Zinc/mg0.16

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 24 pieces
1 can
refrigerated crescent dinner Rolls
2 tablespoons
butter (divided)
1 teaspoon
1 clove
garlic (peeled and pressed)
1 tablespoon
3 cups
fresh button Mushroom (finely chopped; plus a few extra to slice)
1
small onion (peeled and chopped)
freshly ground Black pepper (to taste)
¼ cup
sun-dried tomatoes (finely chopped)
1 cup
print shopping list

Preparation steps

Step 1/7
Preheat oven to 350ºF / 180ºC. Coat a mini muffin pan (24-cup count) with nonstick cooking spray.
Step 2/7
Remove crescent dough from can, unroll the dough but to not separate. Using a small round cutter, cut out 24 rounds about 1 1/2-inches in diameter. Place 1 round in each muffin cup, pressing the dough about halfway up the sides.
Step 3/7
Melt 1 tablespoon butter, stir in the garlic powder and pressed garlic. Brush the butter mixture onto the dough in each muffin cup.
Step 4/7
Bake for 8 to 10 minutes or until light golden brown. Remove pastry from oven. Using the back of a spoon, immediately press each round to form a cup. Set aside.
Step 5/7
While pastry is baking, melt remaining butter and olive oil in a 12-inch nonstick skillet, set over medium heat. Add chopped mushrooms and onion; cook for 7 to 10 minutes, stirring frequently. Remove from heat and stir in pepper and sun-dried tomatoes.
Step 6/7
Sprinkle half of the mozzarella in the bottom of each pastry cup. Evenly divide the mushroom mixture among each cup. Slice the few remaining whole mushrooms and place a mushroom slice on top of the mushroom mixture, top with remaining cheese.
Step 7/7
Bake for 6 to 8 minutes or until the cheese is melted. Cool in the pan for 5 minutes. remove from muffin pan and transfer to serving platter. Serve.

Add comment