Mushroom Mini Muffins

Sureglad's Note:

These look great on an appetizer tray or as a side dish to roast chicken. They are savory and delicious. A must if you love mushrooms and cheese. They freeze well and are great reheated.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• ½ cup butter , plus
• 3 tablespoons butter , divided
• 1 cup sweet onion , finely chopped
• 1 lb portabella mushroom cap , finely chopped
• ¾ cup shredded mozzarella cheese
• ¼ cup shredded swiss cheese
• ½ cup finely chopped flat leaf parsley
• 2 egg yolks , beaten
• 1 teaspoon sea salt
• 2 teaspoons italian seasoning
• 8 slices whole wheat bread

Directions:

1. Preheat oven to 350°F.
2. In a large skillet over medium heat, melt 3 tablespoons butter and sauté onion and mushrooms 6 to 7 minutes or until softened. Remove from heat.
3. Stir in cheeses, parsley, egg yolks, salt and Italian seasoning.
4. Melt 1/2 cup butter in a small saucepan. With a rolling pin, flatten each slice of bread and cut into 4 squares.
5. Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture.
6. Bake 20 to 25 minutes or until lightly browned.
7. Cool slightly and serve warm.

Reviews

[cylee]

If these freeze as well as you say, you have become my HERO! : ) These are so delicious....I'm attempting to not gain weight as I prepare for holiday party, but I can't stop eating these. Only thing I did different was to use slightly more parsley (to use up what I had!)..and I added a couple of shreds of swiss on top near end of baking time. Thanks SO much for this recipe, can't wait to serve at my annual holiday bash!!!