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Cheesy Mushroom Cups

Recipe author: EAT SMARTER
Cheesy Mushroom Cups
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114
calories
Calories
20 min.
Preparation
48 min.
Ready in
easy
Difficulty

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
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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.