MUSHROOM, BROCCOLI & EGG CUPCAKES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons Butter
1 pound Mushrooms, thinly sliced
2 cups Broccoli florets
2 tablespoons Olive Oil
6 ounces Swiss Cheese, grated
Salt and freshly ground black pepper to taste
9 large Eggs
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Directions: |
Directions:Preheat oven to 350º.
Grease the cupcake tins with a little oil.
Place a large skillet over medium high heat. Melt the butter. Add the mushrooms and sauté until they become browned and crusty on the edges, 10 to 15 minutes.
Transfer the cooked mushrooms to a food processor and blend until minced. (If you don't have a food processor, you can chop the mushrooms.)
Place the broccoli florets in a steamer basket over boiling water and steam until tender, 5 to 7 minutes. Remove the broccoli from the heat and place in a mixing bowl, add the olive oil and mash the broccoli lightly with a fork until chunky.
Add the sliced and minced mushrooms and grated cheese.
Season with salt and pepper. Mix well with your hands. Fill each cupcake tin half full with the mushroom-broccoli mixture.
In a bowl, beat the eggs with a splash of water until light and fluffy. Season with salt and pepper. Pour batter into the greased cupcake tins over the vegetables until about ¾ full.
Bake the cupcakes for approximately 10 minutes. Serve immediately or wrap each cupcake in plastic wrap and store in the refrigerator or freezer. |
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Number Of
Servings: |
Number Of
Servings:24 |
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