Mushroom and Bacon Toast Cups
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
30 mins
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Total time
45 mins
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Ingredients
¾ loaf Kinnikinnick Whole Grain Bread (378 g)
3 tbsp olive oil - reserve 1 tbsp (45 g)
2 cups mushrooms - chopped (140 g)
2 garlic cloves - minced (7 g)
½ red onion - diced (75 g)
1 package bacon - cooked/chopped (340 g)
½ tsp salt (2 g)
½ tsp pepper (1 g)
½ package cream cheese - cut into 24 cubes (125 g)
Optional: finish with fresh rosemary
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Directions
Filling
- Heat 2 tablespoons olive oil in a medium skillet. Sauté onion, garlic, mushrooms, salt and pepper until tender and reduced (approx. 7 - 10 minutes).
- Add cooked bacon. Sauté for 3 - 5 minutes. Set aside.
Toast Cups
- Preheat oven to 375°F (190 °C). Lightly spray mini muffin tins with non-stick spray and set aside.
- With a rolling pin, carefully flatten slices of Kinnikinnick Whole Grain Bread.
- Cut each slice of flattened bread into two circles.
- Form bread circles into muffin tin. Drizzle with reserved 1 tablespoon olive oil.
- Bake in preheated oven for 10 - 12 minutes.
Assembly
- Reduce oven temperature to 325°F (162 °C).
- Place a piece of cream cheese into bases of warm Toast Cups.
- Fill with ½ tablespoon of filling per Toast Cup.
- Return to oven and bake for 7 - 10 minutes or until golden brown. Serve warm.
Yields 24 appetizers
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