Mushroom Broccoli Cheddar Bundles Recipes

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MUSHROOM BUNDLES



Mushroom Bundles image

My guests rely on me to come up with yummy starters like these crispy mushroom appetizers made for a New Year's party. They vanish before your eyes. -Tina Coopman, Toronto, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 dozen.

Number Of Ingredients 10

1 tablespoon olive oil
1 cup chopped fresh mushrooms
1 cup chopped baby portobello mushrooms
1/4 cup finely chopped red onion
2 garlic cloves, minced
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
4 sheets phyllo dough (14x9-inch size)
3 tablespoons butter, melted
2 tablespoons crumbled feta cheese

Steps:

  • Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat., Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup., Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in freezer containers. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.

Nutrition Facts : Calories 53 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CHEESY MUSHROOM AND BROCCOLI CASSEROLE



Cheesy Mushroom and Broccoli Casserole image

Provided by Sunny Anderson

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

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