Mushroom Broccoli Cups
Bursting with savory flavors and packed with wholesome ingredients, Mushroom Broccoli Cups are the perfect bite-sized delights for any occasion. Featuring tender broccoli florets, earthy mushrooms, and a medley of cheddar cheese and breadcrumbs, these cups combine nutrition with indulgence. Enhanced by aromatic garlic, onion, and a touch of paprika, they're baked to golden perfection in a muffin tin, creating a crispy edge while staying moist and flavorful inside. Easy to make and ready in just 40 minutes, these versatile veggie cups make a fantastic appetizer, snack, or side dish. Ideal for meal prep or feeding a crowd, Mushroom Broccoli Cups are a delicious way to enjoy nutrient-packed vegetables in every bite!
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Recipe Information
Ingredients
- 150 grams broccoli florets
- 150 grams mushrooms
- 2 large eggs
- 100 grams shredded cheddar cheese
- 50 grams breadcrumbs
- 2 cloves garlic cloves, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick cooking spray.
Bring a small pot of water to a boil and blanch the broccoli florets for 2 minutes. Drain and rinse under cold water to stop the cooking process. Chop the florets into small pieces.
Clean the mushrooms with a damp paper towel, then finely chop them.
Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Add the chopped mushrooms to the skillet and cook for 5-6 minutes, or until the mushrooms release their moisture and it evaporates. Remove the skillet from heat and let it cool for a few minutes.
In a mixing bowl, whisk the eggs. Stir in the cheddar cheese, breadcrumbs, salt, black pepper, and paprika.
Add the chopped broccoli and the cooled mushroom mixture to the bowl. Mix everything well until evenly combined.
Spoon the mixture evenly into the prepared muffin tin, filling each cup to the top and gently pressing down to pack the mixture.
Bake the cups in the preheated oven for 20-25 minutes, or until they are golden brown on top and the edges are slightly crispy.
Remove the muffin tin from the oven and let the cups cool in the tin for 5 minutes. Gently run a knife around the edges to loosen them, then carefully remove the cups.
Serve warm as an appetizer, snack, or side dish. Enjoy!
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
