Mushroomminimuffins Recipes

MUSHROOM MINI MUFFINS

Mushroom Mini Muffins image

These look great on an appetizer tray or as a side dish to roast chicken. They are savory and delicious. A must if you love mushrooms and cheese. They freeze well and are great reheated.

Provided by Sureglad

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter, plus
3 tablespoons butter, divided
1 cup sweet onion, finely chopped
1 lb portabella mushroom cap, finely chopped
3/4 cup shredded mozzarella cheese
1/4 cup shredded swiss cheese
1/2 cup finely chopped flat leaf parsley
2 egg yolks, beaten
1 teaspoon sea salt
2 teaspoons italian seasoning
8 slices whole wheat bread

Steps:

Preheat oven to 350°F.
In a large skillet over medium heat, melt 3 tablespoons butter and sauté onion and mushrooms 6 to 7 minutes or until softened. Remove from heat.
Stir in cheeses, parsley, egg yolks, salt and Italian seasoning.
Melt 1/2 cup butter in a small saucepan. With a rolling pin, flatten each slice of bread and cut into 4 squares.
Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture.
Bake 20 to 25 minutes or until lightly browned.
Cool slightly and serve warm.

Nutrition Facts : Calories 289.9, Fat 21.5, SaturatedFat 12.7, Cholesterol 100.5, Sodium 630.9, Carbohydrate 18.6, Fiber 3.2, Sugar 3.6, Protein 8.4

MUSHROOM MUFFINS

Mushroom muffins image

A slightly modified recipe from 'More muffin magic', a lovely little book that a friend of mine brought me a few years ago from Australia; I made them this morning for my mom, who's in bed for a bad flu, and though she hasn't eaten much these days, she had three of these in a row...

Provided by AdriMicina

Categories Quick Breads

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup finely chopped mushroom
1/2 cup finely diced ham
2 eggs, slightly beaten
1/4 cup sunflower oil
1/2 cup milk
1/4 cup grated parmesan cheese
2 tablespoons chopped parsley
1 tablespoon chopped thyme
2 cups self raising flour
1/2 teaspoon baking powder

Steps:

Preheat oven 200°C, line muffin pans with paper cases or grease them.
Mix eggs, oil, milk, parmesan, parsley and thyme.
Add mushrooms and ham and mix thoroughly.
Add flour and baking powder and mix just until combined, do not overmix.
Place in prepared pans and bake 15/20 minutes or until skewer inserted in the center comes out clean.
Remove from pans immediately and let them cool on a rack.
Variations:if you like a stronger mushroom flavour you can add 1/4 cup dried mushrooms soaked in hot water until tender and chopped- You can substitute diced bacon for the ham- You can add 1/2 cup chopped walnuts- Can be made cholesterol free by omitting egg yolks and using only whites+ using skimmed milk instead of full fat+ omitting the cheese.
Serve these muffins with soups, beef or chicken meals,and salads.

Nutrition Facts : Calories 184.8, Fat 8.3, SaturatedFat 1.9, Cholesterol 49.9, Sodium 183.8, Carbohydrate 20.2, Fiber 0.8, Sugar 0.3, Protein 7

MARVELOUS MUSHROOM MUFFINS

Marvelous Mushroom Muffins image

A different sort of muffin, but one that has received lots of compliments. Sharp cheddar cheese gives an added bite.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1 can (4 ounces) mushroom stems and pieces, undrained
1 tablespoon butter
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 large egg, beaten
3/4 cup milk
1/4 cup canola oil
1/2 cup shredded sharp cheddar cheese

Steps:

Drain mushrooms, reserving 1/4 cup liquid. Chop mushrooms. In a small skillet, saute mushrooms in butter for 3 minutes. Remove from the heat., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil and reserved mushroom liquid; stir into dry ingredients just until moistened. Fold in cheese and mushrooms. , Fill greased muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 176 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 345mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

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