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Garlicky Mushroom Toast Cups

Garlicky Mushroom Toast Cups

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 5 m
bellananna

bellananna

Delicious, garlicky mushrooms in crispy buttery toast cups.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
  3. Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
  4. Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
  5. Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.
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Reviews

Cheepy
19

Cheepy

10/15/2008

I thought these were lovely. I made a miniature version & added fresh thyme & garlic chives, topped with some flash-fried Black Forest ham strips & drizzled with truffle oil. You can make these as fancy or as home-style as you like, whatever fits the occasion. Thanks for sharing your recipe:o)

don
16

don

9/11/2007

Great recipe! We use more garlic (doesn't everybody?) Grilled ribeye,mushroom cups and a good syrah...life is good

Sarah Jo
13

Sarah Jo

5/27/2011

Absolutely delicious. I added a little minced green onion and only used a pinch of salt/pepper. My family didn't care for them but it's their loss. This was a great way to use up a couple pieces of day old bread and a little bit of the evaporated milk I had in the fridge.

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