Appetizers / Snacks
Mini Mushroom-Bacon Cups
Savory Mini Mushroom-Bacon Cups, made with a quick and easy dough, are one amazing app. The buttery, crispy cups alone are reason to indulge, but the mushroom and bacon filling with a touch of sherry is superb.
FOR THE PASTRY, BEAT:
FOR THE FILLING, COOK:
To save time, make the filling while the pastry chills. By the time the pastry cups are cut out, the filling will be cool enough to use.
For the pastry, beat cream cheese and butter in a stand mixer fitted with the paddle attachment until smooth. Beat in chives; add flour and salt and beat on low speed to form a stiff dough. Divide dough into 2 disks; wrap each in plastic wrap and chill at least 30 minutes, or overnight.
For the filling, cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate. Add mushrooms, onion, and garlic to skillet and cook over medium heat until mushrooms release their moisture, it evaporates, and mushrooms are brown, about 10 minutes.
Deglaze skillet with sherry, scraping up any brown bits; cook until sherry evaporates.
Off heat, stir in bacon, sour cream, ½ cup Parmesan, and parsley; season filling with salt and pepper. Let filling cool to room temperature.
Preheat oven to 425°. Lightly coat mini muffin pans with nonstick spray.
Roll dough on a lightly floured surface to about ⅛-inch thick. Cut dough into 4-inch squares; reroll scraps as needed.
Press one pastry square into each well of prepared pans. Scoop 1 Tbsp. filling into center of each well. Brush edges of pastry with egg wash. Sprinkle tops with remaining 2 Tbsp. Parmesan.
Bake cups until golden and crisp, 13–15 minutes; cool on a wire rack. Serve cups warm or at room temperature.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 550mg 22%
Carbs 24g 8%
*Percent Daily Values are based on a 2,000 calorie diet.