This dish’s ability to be prepared and baked in the same skillet is a lovely touch.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 toast cups |
Ingredients
- 1 tablespoon butter
- 2 cloves garlic, minced
- 12 ounces sliced mushrooms
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons softened butter
- 6 firm white or wheat bread, crusts removed
- 3 eggs, beaten
- 2 tablespoons cream
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
- 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.
- Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 588 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious buttery mushroom goodness!
Very good as is. But also great with salsa on top! Did not need to use salt, great flavor from the garlic and butter. stands up well to eat with fork or without. Will cook this again!
So I used the basic idea but I changed it a bit. I added a chopped onion, extra garlic and a dash of oregano and savoury. I also added almond milk instead of cream with an extra egg white. I didn’t use any butter but sprayed the pan. Because the bread was looking dry I gave them an egg wash with one egg white and some almond milk. They turned out great! I took them to a potluck and they were a big hit and smelled delicious!
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.
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)
Great recipe! We use more garlic (doesn’t everybody?) Grilled ribeye,mushroom cups and a good syrah…life is good