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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Heat 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.
2In 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.
3Bake 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