Mandy’s Mini Mushroom Cups

When entertaining, simplicity is nice. I am a true believer in enjoying your own party. Often people think the only way to accomplish this is by buying (or catering) appetizers already made and just reheating…not always so! My Mini Mushroom Cups are so simple — the mixture can be made ahead of time and then assembled and heated right before your guests arrive. And because they are a one bite treat, there will be no crumbs for Fido…an added bonus to post party clean up!!

In a large skillet, melt butter over low to medium heat. Add the shallots, mushrooms, garlic, thyme and parsley and saute stirring the mixture often (do not let the garlic burn). After 10 – 15 minutes, slowly add the wine to the mixture and cook until liquid has reduced.  Turn off heat and season with salt and pepper to your liking. Meanwhile, arrange your mini phyllo cups on a cookie sheet. Fill each cup with a spoonful of the mushroom/shallot mixture, topping each one with a generous amount of Gruyère cheese. Bake in a preheated 400º oven for 10-15 minutes or until cheese is thoroughly melted and the phyllo has slightly browned. Serve immediately.

Perfect one bite wonders!!

Ingredients:

1 tbsp salted butter
1 large shallot, minced
1 package crimini or baby portobella mushrooms, diced
2 cloves garlic, minced
1 tsp fresh thyme
1 tsp fresh parsley
¼ cup white wine
Salt & pepper to taste
¾ cup Gruyère cheese, shredded
2 packages frozen mini phyllo cups (total of 30 cups)

Makes 30 mini cups

Tips for Success

• Dice the mushrooms small. These are one bite treats, so a fine dice helps the filling fit neatly into each little cup and cook evenly.
• Cook out the moisture. Let the mushrooms cook until most of their liquid is gone and the wine has reduced. A dry filling keeps the phyllo shells crisp instead of soggy.
• Keep the heat gentle. Low to medium heat lets the shallots soften and turn sweet without browning the garlic too quickly.
• No need to thaw the shells. The frozen mini phyllo cups can go straight onto the cookie sheet and be filled.
• Shred your own cheese. Freshly shredded Gruyère melts more smoothly than a bagged shred.

Make Ahead Plan for Parties

This is the kind of appetizer that lets me actually enjoy my own party. Here is how I break it up.

• Up to 2 days ahead, cook the mushroom and shallot mixture, let it cool and store it in a covered container in the refrigerator.
• Shred the Gruyère and keep it in a separate container in the refrigerator.
• About 30 minutes before guests arrive, set the frozen phyllo cups on the cookie sheet, fill them with the cold filling and top with the cheese.
• Bake right before serving so they come out hot and bubbly.

I do not recommend filling the cups hours in advance, since the shells soften as they sit with the filling.

Ingredient Swaps and Variations

Button mushrooms work fine if that is what you have, and a mix with a few chopped shiitakes adds a lovely earthy depth. If you would rather not use wine, a splash of vegetable broth with a few drops of lemon juice will deglaze the pan nicely. Swiss, fontina or a sharp white cheddar all melt beautifully in place of the Gruyère. For a little extra richness, stir a spoonful of cream cheese into the warm mushroom mixture before filling the cups.

What to Pair Them With

These little cups fit right in on an appetizer table with a cheese board, a bowl of marinated olives, some crisp crudites and a simple dip. They go wonderfully with a glass of the same white wine you cooked with, or a sparkling cider for anyone skipping the wine. For a holiday party I like to set them out on a big platter with a sprinkle of fresh thyme leaves on top so they look extra festive.

Storing Leftovers

If you happen to have any left over, store them in an airtight container in the refrigerator for up to 3 days. Reheat them on a cookie sheet in a 350 degree F oven for about 5 to 8 minutes so the shells crisp back up. The microwave will make them soft.

Frequently Asked Questions

Can I make bigger cups?

Yes. The filling works nicely in larger puff pastry shells or even stuffed into mushroom caps. Just bake a few minutes longer until the cheese is melted and bubbly.

How many should I plan per guest?

For a cocktail party with several appetizers, plan on about 3 or 4 per person.

Mandy

Mandy's Mini Mushroom Cups

Crisp mini phyllo cups filled with a buttery mushroom, shallot and white wine mixture and topped with melted Gruyère.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 30 mini cups

Course: Appetizer

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 1 tbsp salted butter
• 1 large shallot minced
• 1 package crimini or baby portobella mushrooms diced
• 2 cloves garlic minced
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1/4 cup white wine
• salt and pepper to taste
• 3/4 cup Gruyère cheese shredded
• 2 packages frozen mini phyllo cups 30 cups total

Method

 

1. Preheat the oven to 400 degrees F.
2. Melt the butter in a large skillet over low to medium heat.
3. Add the shallot, mushrooms, garlic, thyme and parsley and saute for 10 to 15 minutes, stirring often so the garlic does not burn.
4. Slowly add the wine and cook until the liquid has reduced.
5. Turn off the heat and season with salt and pepper to taste.
6. Arrange the mini phyllo cups on a cookie sheet.
7. Fill each cup with a spoonful of the mushroom mixture and top with a generous amount of Gruyère.
8. Bake for 10 to 15 minutes, or until the cheese is melted and the phyllo is lightly browned. Serve immediately.

Notes

The mushroom filling can be made up to 2 days ahead and refrigerated. Fill and bake the cups right before serving.