Best Parmesan Cups Recipes

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PARMESAN HASH BROWN CUPS



Parmesan Hash Brown Cups image

Received this in an email. Recipe was submitted by Monica; this is a great make-ahead recipe. 1 hash brown cup = 2 Weight Watchers PointsPlus *10/24/13 made these with dried chives instead of green onions-I think I would prefer the green onions ( didn't have any) and maybe cheddar rather than parmesan*

Provided by AZPARZYCH

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns or 3 1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup)
1/2 cup parmesan cheese, grated
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
  • MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.
  • MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.
  • FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.

SPINACH SALAD IN PARMESAN FRICO CUPS (GIADA DE LAURENTIIS)



Spinach Salad in Parmesan Frico Cups (Giada De Laurentiis) image

You can add a dash of fresh herbs such as thyme, basil, parsley, and/or oregano to the frico during cooking to spice them up a bit for added flavor.

Provided by 2Bleu

Categories     Salad Dressings

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated parmesan cheese
4 ounces baby spinach leaves (about 4 cups)
1 orange, cut into segments
1/3 cup almonds, sliced and toasted
1/2 red onion, chopped

Steps:

  • Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
  • FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.
  • Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups). Let cool until firm, about 5 minutes.
  • SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.

MEAT SAUCE LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY



Meat Sauce Low-carb Broccoli Parmesan Cups Recipe by Tasty image

Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, onion, ground beef, sausage, salt, pepper, fresh basil, fresh parsley, tomato sauce, tomato paste, shredded mozzarella cheese

Provided by Julie Klink

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 15

2 cups broccoli floret
2 cloves garlic, minced, divided
1 cup grated parmesan cheese, divided, plus 2 tablespoons
1 egg
3 tablespoons olive oil, divided
1 onion, diced
1 lb ground beef
1 lb sausage
1 teaspoon salt
½ teaspoon pepper
⅓ cup fresh basil
2 tablespoons fresh parsley, chopped
24 oz tomato sauce, 1 jar, divided
6 oz tomato paste, 1 can
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a food processor add the broccoli, 1 cup (110g) of Parmesan, 1 clove of garlic, 1 egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
  • Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
  • Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
  • Cool the broccoli cups. Once cooled, remove from the muffin tin.
  • Heat the oven to broil.
  • Heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened.
  • Add the ground beef, breaking it apart with a wooden spoon, and stir until browned.
  • Add the sausage, breaking it apart with a spoon, and stir until browned.
  • Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons of the basil, and 2 tablespoons of the parsley, and stir to combine.
  • Add the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
  • Place about a ¼ cup (65 g) of the ragu in the broccoli Parmesan cups. Top with mozzarella cheese.
  • Broil for 2 minutes until cheese is melted.
  • Top with the rest of the basil.
  • Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
  • Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 10 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, Sugar 5 grams

BAKED EGG IN HAM CUPS WITH PARMESAN AND GREEN ONION



Baked Egg in Ham Cups With Parmesan and Green Onion image

You don't have to wait until a special occasion, make these for your breakfast tomorrow. I entered the recipe as 1 egg so you can easily scale it to just the number you need. If serving a crowd, use your muffin tin/silpat. Just 1 or a few use a ramekin or silpat cup. Add other things to the cup as the spirit moves you!

Provided by Ambervim

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

1 slice ham, thin
1 egg
2 teaspoons parmesan cheese, grated
1 tablespoon green onion, chopped
smidge oil
salt
pepper

Steps:

  • Preheat oven to 375F.
  • Oil your ramekin (or silpat cup or muffin tin).
  • Place the ham inside of it, making a nice cup.
  • Crack your egg into the center.
  • Top with green onion and cheese.
  • Salt and pepper to taste.
  • Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
  • Pop onto your plate and serve.

Nutrition Facts : Calories 87.8, Fat 5.7, SaturatedFat 2.1, Cholesterol 188.9, Sodium 122.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 7.7

CRISPY PARMESAN CUPS



Crispy Parmesan Cups image

I saw something similar to this on Behind the Bash with Giada D. and came up with these. They served mac and cheese in them but you could really serve anything in them that would taste good with crispy parmesan. An easy way to fancy up your appetizers! You will need 2 mini muffin pans for molding the cups. UPDATE: When I tried posting Zaar would not accept it because it only had 1 ingredient so I added the black pepper. Although it does not call for it, a small crack of black pepper on each crisp probably wouldn't be too bad. Thanks!

Provided by KLBoyle

Categories     Cheese

Time 6m

Yield 20 cups, 20 serving(s)

Number Of Ingredients 2

1 1/4 cups parmesan cheese, grated
1 pinch black pepper (optional)

Steps:

  • Heat a small non stick pan on the stove top over med. heat.
  • Place 1 tbs. cheese on a small pile, about the size of a quarter, cook until cheese melts and flip over (this is where you could add a small crack of ground pepper to the cheese if you like), continue cooking until they are light golden brown.
  • Place a mini muffin tin upside down on a flat surface.
  • Drape cheese over the "molds" of the pan and press down with a second inverted mini muffin tin.
  • Let cool and remove from molds.
  • You can trim off any excess cheese for a more uniform cup.

PESTO CHICKEN LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY



Pesto Chicken Low-carb Broccoli Parmesan Cups Recipe by Tasty image

Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, boneless, skinless chicken breasts, salt, pepper, pesto, cherry tomato, fresh basil

Provided by Julie Klink

Categories     Snacks

Yield 12 servings

Number Of Ingredients 11

2 cups broccoli floret
1 clove garlic, minced
1 cup grated parmesan cheese
1 egg
2 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, cubed
salt, to taste
pepper, to taste
1 cup pesto
1 ½ cups cherry tomato, halved
1 tablespoon fresh basil, chopped

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a food processor add the broccoli, Parmesan, 1 clove of garlic, 1egg and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
  • Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
  • Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
  • Cool the broccoli cups. Once cooled, remove from the muffin tin.
  • Heat 1 tablespoon olive oil in a large skillet medium heat. Add the chicken and season with salt and pepper, and cook until golden on all sides.
  • Add the pesto and stir to combine. Remove from the heat.
  • Fill the broccoli Parmesan cups with the pesto chicken. Top with slices of tomatoes and basil.
  • Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
  • Enjoy!

Nutrition Facts : Calories 189 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram

MACARONI AND CHEESE IN PARMESAN CUPS



Macaroni and Cheese in Parmesan Cups image

Provided by Food Network

Time 1h10m

Yield 20 servings

Number Of Ingredients 15

1 1/4 cups fresh grated Parmesan
1/3 cup diced onion
1 sprig fresh thyme leaves
3 sprig fresh dill
1 sprig fresh oregano leaves
2 tablespoons chopped fresh parsley leaves
1 allspice berry
1 bay leaf
2 cloves garlic
1 1/2 cups heavy cream
1/2 cup shredded Vermont sharp Cheddar
1/4 cup shredded Cotswold
1/4 cup freshly grated Parmesan
1 cup cooked macaroni
Salt and fresh ground pepper

Steps:

  • To make the Parmesan Cups: Put a small nonstick pan on stove over medium heat. Lay tart molds upside down on flat surface. Place 1 tablespoon of cheese in a small pile about the size of a quarter in the pan. Cook until cheese melts and starts to bubble. Flip the cheese and continue cooking until golden brown. Drape cheese over tart mold and press down with another tart mold to form cup shape. Let cool. Remove from molds and trim off excess cheese after cheese has cooled.
  • To make Macaroni and Cheese: Put the onion, herbs, garlic and cream in a heavy saucepan and bring to a boil, reduce heat and simmer until cream is reduced by half. Strain and put cream back in pan on low heat. Whisk in the cheese. Add cooked macaroni to cheese mixture. Season, to taste, with salt and pepper.
  • To assemble: Spoon mixture into each Parmesan cup and garnish with chopped parsley.

BAKED EGG IN HAM CUPS WITH PARMESAN AND GREEN ONION



Baked Egg in Ham Cups With Parmesan and Green Onion image

You don't have to wait until a special occasion, make these for your breakfast tomorrow. I entered the recipe as 1 egg so you can easily scale it to just the number you need. If serving a crowd, use your muffin tin/silpat. Just 1 or a few use a ramekin or silpat cup. Add other things to the cup as the spirit moves you!

Provided by @MakeItYours

Number Of Ingredients 7

1 slice ham, thin
1 egg
2 teaspoons parmesan cheese, grated
1 tablespoon green onion, chopped
smidge oil
salt
pepper

Steps:

  • Preheat oven to 375F.
  • Oil your ramekin (or silpat cup or muffin tin).
  • Place the ham inside of it, making a nice cup.
  • Crack your egg into the center.
  • Top with green onion and cheese.
  • Salt and pepper to taste.
  • Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
  • Pop onto your plate and serve.

HERB RICOTTA BROCCOLI PARMESAN CUPS RECIPE BY TASTY



Herb Ricotta Broccoli Parmesan Cups Recipe by Tasty image

Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, ricotta cheese, salt, fresh basil, fresh parsley, cherry tomato

Provided by Julie Klink

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 10

2 cups broccoli floret
1 clove garlic, minced
1 cup grated parmesan cheese
1 egg
1 tablespoon olive oil
16 oz ricotta cheese, 1 container
½ teaspoon salt
¼ cup fresh basil, chopped, divided
2 tablespoons fresh parsley, chopped
1 ½ cups cherry tomato, sliced

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a food processor add the broccoli, 1 cup of Parmesan, 1 clove of garlic, the egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
  • Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
  • Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
  • Cool the broccoli cups. Once cooled, remove from the muffin tin.
  • In a bowl add the ricotta, salt, 3 tablespoons basil, and parsley and stir to combine.
  • Fill the broccoli Parmesan cups with the ricotta mixture. Top with slices of tomatoes and basil.
  • Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
  • Enjoy!

Nutrition Facts : Calories 126 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, Sugar 1 gram

BAKED PARMESAN AND TOMATO EGG CUPS



Baked Parmesan and Tomato Egg Cups image

Prepare our Baked Parmesan and Tomato Egg Cups for brunch next weekend. Requiring just four ingredients, these simple, elegant Baked Parmesan and Tomato Egg Cups are pretty to look at plus delicious to eat.

Provided by My Food and Family

Categories     Dairy

Time 33m

Yield 6 servings

Number Of Ingredients 4

3 large tomatoes (about 3-inch diameter), cut horizontally in half, seeded
1/4 cup KRAFT Grated Parmesan Cheese, divided
6 eggs
1 Tbsp. chopped fresh basil

Steps:

  • Heat oven to 350ºF.
  • Place tomatoes, cut sides up, on baking sheet; sprinkle evenly with half the cheese.
  • Slip cracked egg into each tomato half; sprinkle with remaining cheese.
  • Bake 20 to 23 min. or until egg whites are set and yolks are cooked to desired doneness. Sprinkle with basil.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 140 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 3 g, Protein 9 g

SPRING SALAD IN PARMESAN CUPS



Spring Salad in Parmesan Cups image

Provided by Food Network Kitchen

Time 45m

Yield 8 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil, plus more for the baking sheets
1 1/3 cups freshly shredded parmesan cheese (use the large holes of a box grater)
2 teaspoons all-purpose flour
Kosher salt
1 pound fresh fava beans, shelled
6 ounces sugar snap peas
1/4 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
Freshly ground pepper
3 heads baby lettuce, torn
2 small radishes, diced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or lightly oiled parchment paper. Invert 4 small ramekins onto a cutting board; set aside.
  • Toss the cheese and flour in a bowl, then make 4 mounds on each of the prepared baking sheets (about 2 tablespoons cheese per mound). Spread into 5-inch rounds. Working with one pan at a time, bake until the cheese is golden, 8 to 10 minutes. Let cool slightly, 1 minute. Using a thin metal spatula, remove the cheese rounds and drape over the inverted ramekins. Let cool completely, then remove to a platter.
  • Meanwhile, bring a medium pot of salted water to a boil. Fill a medium bowl with ice water. Cook the fava beans in the boiling water until tender, 3 to 5 minutes, adding the snap peas during the last minute of cooking. Transfer the favas and peas to the ice water with a slotted spoon; drain well. Remove the papery shells from the favas. Pat the snap peas dry and cut in half.
  • Whisk the lemon juice, vinegar, mustard, honey, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl; whisk in the olive oil until smooth. Add the favas, snap peas, lettuce, radishes, chives and tarragon; toss. Season with salt and pepper. Divide among the parmesan cups.

PARMESAN HASH BROWN CUPS



Parmesan Hash Brown Cups image

From the Yummy Life Website! I just love making these, they are so good with your Sunday morning breakfast!

Provided by Angela Pietrantonio

Categories     Other Breakfast

Time 1h20m

Number Of Ingredients 6

1 1 (20 oz) bag simply potatoes shredded hash browns; or 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 c grated parmesan cheese
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp olive oil

Steps:

  • 1. Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature. 1 hash brown ~ 2 points

GARLIC CROUTON CUPS WITH PESTO CAESAR AND PARMESAN CRISPS



Garlic Crouton Cups With Pesto Caesar and Parmesan Crisps image

Make and share this Garlic Crouton Cups With Pesto Caesar and Parmesan Crisps recipe from Food.com.

Provided by Dole9027

Categories     Cheese

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

12 slices firm white bread, crusts removed
olive oil or olive oil flavored cooking spray
1 teaspoon garlic salt
1 teaspoon dried basil
fresh ground black pepper
DOLE Hearts of Romaine, chopped
3 tablespoons pine nuts, toasted
1/2 cup olive oil
1/4 cup fresh lemon juice
3 garlic cloves, pressed
2 teaspoons anchovy paste
2 tablespoons grated parmesan cheese
2 tablespoons prepared pesto sauce
6 teaspoons shredded parmesan cheese, divided

Steps:

  • Heat oven to 350 degrees F. Spray 12 muffin cups with cooking spray.
  • Brush or spray each slice of bread lightly with olive oil. Combine garlic salt and dried basil. Sprinkle mixture over both sides of the bread. Season each with pepper.
  • Flatten bread slightly with rolling pin. Gently press each slice into a muffin cup, allowing edges to hang over cup.
  • Bake 10 minutes or until golden brown and crisp. Remove from oven; cool.
  • For the Pesto Caesar Salad Dressing: Whisk together all ingredients until blended. Toss with DOLE Hearts of Romaine. Makes about 3/4 cup.
  • Toss lettuce with dressing; spoon into Garlic Crouton Cups.
  • For the Parmesan Crisps: Heat oven to 350 degrees F Line a baking sheet with parchment paper. Mound Parmesan in 1/2 teaspoonfuls on the prepared sheet. Bake 5-6 minutes or until golden brown and crisp. Let cool 1 minute.
  • Garnish with toasted pine nuts and a Parmesan Crisp. Serve immediately.

Nutrition Facts : Calories 173.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 2.6, Sodium 202.7, Carbohydrate 13.8, Fiber 0.8, Sugar 1.3, Protein 3.4

PARMESAN CUPS WITH ORZO 'RISOTTO'



Parmesan Cups With Orzo 'risotto' image

Provided by Mark Bittman

Categories     pastas, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 cups good chicken or other stock
1 cup orzo (rice-shaped pasta)
1 cup freshly grated Parmesan (about 1/4 pound)
Salt and freshly ground black pepper to taste
1/2 cup minced fresh parsley leaves

Steps:

  • Preheat oven to 350 degrees.
  • Bring stock to a boil in a 6- to 8-cup saucepan; stir in the orzo, cover, and turn heat to medium-low. Set a timer for 15 minutes.
  • Use a 1/4-cup measure to make four rounds of Parmesan on a non-stick baking sheet. Smooth the rounds into thin pancakes, 5 or 6 inches across; the thickness need not be perfectly uniform. Place baking sheet in oven.
  • The Parmesan rounds are done when the centers darken slightly and the edges begin to brown, about 5 to 6 minutes. Remove sheet from oven, and let it stand for about a minute; then, carefully lift each of the rounds and drape it over the bottom of narrow cup or glass to form a cup shape. Let dry for about 5 minutes.
  • The orzo is done when it is tender and all the liquid has been absorbed. Season it with pepper and very little salt, then stir in the parsley. Spoon a portion of the orzo into each of the Parmesan cups, and serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 8 grams, Sodium 445 milligrams, Sugar 1 gram, TransFat 0 grams

PARMESAN HASH BROWN CUPS



PARMESAN HASH BROWN CUPS image

Categories     Potato     Side     Bake     Super Bowl     Valentine's Day     Casserole/Gratin

Yield 12 1

Number Of Ingredients 6

1 20-oz bag Simply Potatoes Shredded Hash Browns
1/3 c onion, chopped
1/2 c grated Parmesan
1 tsp kosher salt
1 tsp black pepper
2 tbsp EVOO

Steps:

  • 1. Preheat oven to 350. Coat muffin tin with cooking spray; set aside. 2. In a large bowl, combine potato, onion, cheese, s&p; toss lightly with a fork. Drizzle on EVOO; toss again until mixture is well combined. Spoon mixture into muffin cups. With back of spoon, apply gentle pressure to pack mixture down. 3. Bake 60-75 min in lower third of oven. Let rest 5 min; run a small knife around edges of cups to loosen. Plate inverted for best presentation.

PARMESAN CUPS



PARMESAN CUPS image

Categories     Cheese

Yield 6 cups

Number Of Ingredients 1

1 1/2 cups grated parmesan

Steps:

  • Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

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