Mushroom Cups Recipe
These easy appetizers made with mushrooms, scallions, cream cheese and Sister Schubert’s Dinner Yeast Rolls will be a huge success at any gathering.
Makes: 16 cups
- 8 Sister Schubert Dinner Yeast Rolls, defrosted
- 6 tablespoons melted butter, divided
- 4 scallions, chopped finely
- 8 oz. mushrooms, chopped fine
- 8 oz. plain cream cheese
- Salt and pepper, to taste
- 2 tablespoons chopped parsley
Preheat oven to 350 degrees F. Lightly mist two regular muffin tins with non-stick spray. Slice Sister Schubert Dinner Yeast Rolls in half horizontally. Gently press each piece with palm of your hand to flatten. Using your fingers, line sides of each muffin cup, with each roll, to create a small bread cup. Brush "cups" using 3 tablespoons melted butter. Bake 8 to 9 minutes or until golden. Remove "cups" from pans and transfer to a wire rack to cool. For filling, add remaining butter and scallions to a skillet and sauté for 3 minutes. Add mushrooms and sauté until all moisture is evaporated; remove from heat. Stir in cream cheese, salt, pepper and parsley. Fill "cups" with warm mixture and serve.