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!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick cooking spray.

Step 2

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.

Step 3

Clean the mushrooms with a damp paper towel, then finely chop them.

Step 4

Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.

Step 5

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.

Step 6

In a mixing bowl, whisk the eggs. Stir in the cheddar cheese, breadcrumbs, salt, black pepper, and paprika.

Step 7

Add the chopped broccoli and the cooled mushroom mixture to the bowl. Mix everything well until evenly combined.

Step 8

Spoon the mixture evenly into the prepared muffin tin, filling each cup to the top and gently pressing down to pack the mixture.

Step 9

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.

Step 10

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.

Step 11

Serve warm as an appetizer, snack, or side dish. Enjoy!

Nutrition Facts

Serving size	658.4 grams (658.4g)

Amount per serving	% Daily Value*
Calories	1168

Total Fat 78.70g	101%
Saturated Fat 30.30g	152%
Polyunsaturated Fat 5.10g
Cholesterol 479mg	160%
Sodium 3039mg	132%
Total Carbohydrate 67.40g	25%
Dietary Fiber 8.90g	32%
Total Sugars 12.30g
Protein 56.60g	113%

Vitamin D 82IU	410%
Calcium 905mg	70%
Iron 7mg	36%
Potassium 958mg	20%

*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.

Source of Calories

Fat: 58.8%

Protein: 18.8%

Carbs: 22.4%