Mushroom cups appetizer recipe

mushroom cups appetizer recipe @cleverlyinspired (3)

Simply put….I could live on these and be plenty happy. My mom used to make these for holiday parties and she would double the batch so that we could have our own plate. I made some over the holidays…and I know how you all love a good appetizer…so I had to share. The filling is best made a day ahead. It will congeal in the fridge making it much easier to stuff the little filo cups.

These are perfect for a super bowl feast :)

mushroom cups appetizer recipe @cleverlyinspired (1)

 

Mushroom Cup Appetizers (24 appetizers)

2 packages fillo cups

3 T minced green onion

4 T melted butter

1/2 lb mushrooms

2 T flour

1 C heavy cream

1/2 t salt

1/8 t cayenne

2 t parsley

2 T chives

2 T water

2 T fresh lemon juice

1. Sauté green onion in butter. Add minced mushrooms and sauté 15 minutes or until juices are gone.

2. Remove from heat and add flour. Stir 2 minutes.

3. Add heavy cream and return to heat and bring to boil. Simmer 2 minutes.

4. In a small bowl, combine salt, cayenne, parsley, chives, water and lemon juice.

5. Add chive mixture to the mushroom mixture. Combine and let cool. May be placed in the fridge up to 3 days.

6. Fill fillo cups with a spoonful of mushroom mixture. Bake 350 for about 12 minutes.

I know there are a few steps….but so worth it! And you can make ahead!!

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Mushroom cups appetizer recipe
 
Prep time
Cook time
Total time
 
A make ahead crowd pleasing snack!
Author:
Recipe type: Appetizer
Serves: 30 snacks
Ingredients
  • 2 packages fillo cups
  • 3 T minced green onion
  • 4 T melted butter
  • ½ lb mushrooms
  • 2 T flour
  • 1 C heavy cream
  • ½ t salt
  • ⅛ t cayenne
  • 2 t parsley
  • 2 T chives
  • 2 T water
  • 2 T fresh lemon juice
Instructions
  1. Sauté green onion in butter. Add minced mushrooms and sauté 15 minutes or until juices are gone.
  2. Remove from heat and add flour. Stir 2 minutes.
  3. Add heavy cream and return to heat and bring to boil. Simmer 2 minutes.
  4. In a small bowl, combine salt, cayenne, parsley, chives, water and lemon juice.
  5. Add chive mixture to the mushroom mixture. Combine and let cool. May be placed in the fridge up to 3 days.
  6. Fill fillo cups with a spoonful of mushroom mixture. Bake 350 for about 12 minutes.
  7. I know there are a few steps….but so worth it! And you can make ahead!!

 
Sharing at

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-Tracie
About Tracie

Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes...all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge.

Comments

  1. Look delicious! Can’t wait to try. Thanks for sharing.

  2. I LOVE mushrooms. My husband – not so much. So I’m going to make these and have them all to myself, haha :)

  3. Tracie have you (or has anyone who’s tried the recipe) ever added cheese? Will try this recipe soon. Thanks!

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