Mini Mushroom Cups
CATEGORY: Appetizer-Hot
An elegant bite....yummy!!
PREP TIME: 30 min.
COOK TIME: 20 min.
1 8 oz pkg. refrigerated crescent rolls
1 Portabella mushroom
8 oz small white mushrooms
2 TBS butter
1 egg
1/2 cup whipping cream
1/4 tsp salt
1/8 tsp cayenne pepper
1/2 cup shredded Swiss cheese
  1. Preheat oven to 375ºF.
    Clean mushrooms and chop in food processor.
    Place butter in a small skillet and cook mushrooms over medium heat until all liquid is evaporated.
    Grease 2 (12 per pan) 1 3/4" muffin tins.
    Separate each roll of dough into six equal pieces. Cut each piece in half (to form a square) and press into muffin tins. Divide mushroom mixture evenly among shells.
    Beat together egg, cream, salt and cayenne. Pour egg mixture over mushrooms (approximately 2 tsp. each). Sprinkle with grated cheese.
    Bake for 18-20 minutes or until center is set.
    Cool 5 minutes before removing and serve warm. To freeze, bake and cool on rack and freeze in air tight container or bag. To reheat, place frozen cups on cookie sheet and bake 12-14 minutes at 350 degrees.