Mini Mushroom & Gorgonzola Bites
Mini Mushroom & Gorgonzola Bites is a side dish that serves 12. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 34 calories. For 68 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 5752 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 20 minutes. If you have salt, flat-leaf parsley, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Cookin Canuck. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is solid. If you like this recipe, you might also like recipes such as Mini Gorgonzola Stuffed Potatoes, Mini Beef Wellingtons with Gorgonzola, and Mini Turkey Burgers with Gorgonzola.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
4 oz. crimini mushrooms, stems removed, diced
1 tbsp minced flat-leaf parsley, plus more for garnish
2 garlic cloves, minced
3/4 oz. (3 tbsp) crumbled Gorgonzola cheese
1/4 tsp ground pepper
1 tsp olive oil
12 mini phyllo cups
1/8 tsp salt
4 oz. shiitake mushrooms, stems removed, diced
Equipment:
oven
frying pan
baking sheet
Cooking instruction summary:
Preheat the oven to 350 degrees F.Heat the olive in a large skillet set over medium-high heat. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft, about 5 minutes.Stir in the Gorgonzola cheese and stir until melted. Stir in the pepper, salt and parsley.Place the phyllo cups on a baking sheet. Bake for 2 minutes. Scoop about 1 1/2 teaspoons of the mushroom mixture into each phyllo cup. Bake for 2 minutes, or until the phyllo cups are crispy. Garnish with extra parsley and serve.
Step by step:
1. Preheat the oven to 350 degrees F.
2. Heat the olive in a large skillet set over medium-high heat.
3. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft, about 5 minutes.Stir in the Gorgonzola cheese and stir until melted. Stir in the pepper, salt and parsley.
4. Place the phyllo cups on a baking sheet.
5. Bake for 2 minutes. Scoop about 1 1/2 teaspoons of the mushroom mixture into each phyllo cup.
6. Bake for 2 minutes, or until the phyllo cups are crispy.
7. Garnish with extra parsley and serve.
Nutrition Information:
covered percent of daily need
