Cheesy Mushroom Cups
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 48 min.
Ready in
Ingredients
for
24
- Ingredients
- 1 can refrigerated crescent dinner Rolls
- 2 Tbsps butter (divided)
- 1 tsp garlic powder
- 1 clove garlic cloves (peeled and pressed)
- 1 Tbsp olive oil
- 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 Mozzarella (shredded)
Preparation steps
1.
Preheat oven to 350ºF / 180ºC. Coat a mini muffin pan (24-cup count) with nonstick cooking spray.
2.
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.
3.
Melt 1 tablespoon butter, stir in the garlic powder and pressed garlic. Brush the butter mixture onto the dough in each muffin cup.
4.
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.
5.
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.
6.
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.
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.
