Mushroom Pecan Appetizers

Irit Birman

By
@Irit_Birman

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.


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Rating:

Comments:

Serves:

24

Prep:

1 Hr 15 Min

Cook:

25 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
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.
2
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.
3
Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes before serving.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy