Making snacks and starters for guests can be a bit of a puzzle to figure out sometimes. You want to serve something tasty, but not something that’s too boring. These tasty Crispy Mushroom Cup Appetizers are an easy way to make a special appetizer that guests won’t be able to step away from.
To make this easy you pulse the mushrooms and shallot together in the food processor before sautéing them with some thyme.
A bit of sherry in with the mushrooms gives them even more flavor. You can use broth or white wine if you don’t have sherry. And speaking of wine, this starter goes really well with some white wine or a mild beer.
Once they’ve softened you add some shredded Gruyère cheese. You can use Swiss or sharp cheddar instead, but you want to make sure whichever cheese you use is tangy. It gives this starter a stronger flavor and brings it to life.
In order to simplify the process we are using pre-made puff pastry shells. These little culinary lifesavers are great to have on hand for get-togethers. They are par-baked and so they keep their shape while you fill them.
You can make your own from pastry dough or even adapt this recipe and use some thinly rolled pie crust. In fact this would be a great use of leftover pie dough! If you use a homemade dough just make sure to pre-bake them in mini cupcake pans before adding the filling so there’s no raw dough.
After that all you have to do is fill the cups with the sautéd mushrooms and top with a little cheese and then you’re ready to pop these into the oven.
A little sprinkle of some chopped chives on top makes these appetizers not only look good, but gives them a little bit of fresh flavor.
The shells become crispy in the oven and the savory mushroom filling is a perfect match for the rich cheese. These appetizers have it all and they’re the perfect little bites to serve before the main event.
Crispy Mushroom Cup Appetizers
Yield(s): Makes 28-30 cups
25m prep time
14m cook time
61 calories
Diet: Vegetarian
Ingredients
- 8 oz fresh mushroom of your choice, cleaned
- 1 shallot, chopped
- 2 cloves garlic, pressed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 2 tablespoons sherry
- 3/4 teaspoon dried thyme
- 1/2 cup heavy whipping cream
- 3 oz Gruyère cheese, shredded (about ¾ cup), divided
- 2 (1.9-oz.) packs frozen mini phyllo pastry shells
- 2 tablespoons minced fresh chives
Preparation
- Preheat oven to 350˚F. Combine mushrooms and shallot in food processor. Pulse until minced.
- Heat oil in large skillet over medium-high heat. Add mushroom mixture, garlic, salt, and pepper to pan. Cook for 5 minutes then add thyme and sherry. You may use wine or apple cider vinegar as sherry substitutes. Cook for 30 seconds.
- Add cream and bring to boil. Cook for 2 minutes then remove from heat. Add in 1/2 cup cheese and stir. Transfer to glass or metal bowl.
- Place cups on rimmed baking trays lined with parchment or foil. Fill each cup with a spoonful of filling. Top with remaining cheese.
- Bake for 5-7 minutes or until cheese is melted and browning. Top with chives and serve hot or warm.
Recipe adapted from Southern Living.