Mushroom Pretzel Stuffing Cups
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Mushroom Pretzel Stuffing Cups
Mushroom Pretzel Stuffing Cups
1/4 cup butter
1 Medium onion, coarsely chopped
1 cup coarsely chopped baby bella mushrooms
1/3 cup chopped carrot
2 stalks celery, sliced 1/8-inch thick
2 pretzel rolls (in our Bakery), cut into 1/2-inch cubes
1/2 loaf Nob Hill Trading Co. Pugliese bread (in our Bakery), cut into 1/2-inch cubes
1/2 tsp. sea salt
1/2 tsp. Bell's Seasoning or poultry seasoning
1/2 tsp. dried thyme
1/2 tsp. McCormick Dried Crushed Rosemary
1-3/4 to 2 cups vegetable broth
Freshly ground pepper to taste

A great offering for your vegetarian guests in a fun individual package.

Prep: 30 minutes, Cook: about 50 minutes, Serves: 12

1. Melt butter in a large skillet over medium heat. Add onion and cook for 15 minutes, stirring occasionally. Add mushrooms, carrot and celery and cook for 10 minutes more.

2. While vegetables are cooking, preheat oven to 350°F and butter 12 muffin cups. Place bread cubes on a baking sheet and cook for 10 minutes or until slightly crisp.

3. Place toasted bread, vegetables, seasonings and broth in a large bowl and stir lightly until broth is absorbed by bread. Spoon into muffin cups and press down lightly. Bake for 20 to 25 minutes or until lightly browned and crisp on top.

Nutritional Information:
122 calories, 3 g protein, 4 g total fat (2 g sat.), 20 g carbohydrate, 1 g fiber, 1 g sugar, 10 mg cholesterol, 459 mg sodium, 3 points