Gluten Free Mushroom Pecan Appetizers Food

MUSHROOM AND WALNUT APPETIZERS

Mushroom and Walnut Appetizers image

Enjoy these cheesy mushroom appetizers made using Original Bisquick® mix and spinach.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h15m

Yield 27

Number Of Ingredients 11

Ingredients

1 package (8 oz) fresh whole mushrooms, sliced (3 cups)
1 cup chopped onion
1 clove garlic, finely chopped
2 tablespoons butter or margarine
2 cups shredded Swiss cheese (8 oz)
1 1/2 cups coarsely chopped walnuts
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 1/3 cups milk
3 eggs
3/4 cup Original Bisquick™ mix
1 1/2 teaspoons salt

Steps:

Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, cook mushrooms, onion and garlic in butter over medium heat about 5 minutes or until onion is tender; drain.
In pan, mix mushroom mixture, cheese, walnuts and spinach; spread evenly. In medium bowl, stir all remaining ingredients with wire whisk or fork until blended. Pour into pan.
Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes. To serve, cut into 9 rows by 3 rows.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 210 mg, Sugar 1 g, TransFat 0 g

MUSHROOM PECAN APPETIZERS

Mushroom Pecan Appetizers image

Based on Betty Crocker recipe for gluten free Bisquick, just recipe is using regular Bisquick. Also I changed the amount of Spinach from 9 oz to 10 oz.

Provided by Irit Birman @Irit_Birman

Categories Vegetable Appetizers

Number Of Ingredients 11

Ingredients

2 tablespoon(s) butter
8 ounce(s) sliced fresh mushrooms (about 3 cups)
1 cup(s) chopped onions (2 medium)
2 cup(s) shredded swiss cheese (8 oz)
1 cup(s) chopped pecans, toasted
10 ounce(s) frozen chopped spinach, thawed, squeezed to drain
3 - eggs
1 1/3 cup(s) milk
3/4 cup(s) bisquick
1 teaspoon(s) salt
1 teaspoon(s) garlic powder

Steps:

Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, melt butter over medium heat. Add mushrooms and onions; cook about 5 minutes, stirring occasionally, until onion is tender. Drain.
In pan, mix mushroom mixture, cheese, pecans and spinach; spread evenly. In medium bowl, stir all remaining ingredients with whisk or fork until blended. Pour into pan.
Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes before serving.

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