Mushroom Mini Muffins

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.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1⁄2 cup butter, plus
• 3  tablespoons butter, divided
• 1  cup sweet onion, finely chopped
• 1  lb portabella mushroom cap, finely chopped
• 3⁄4 cup  shredded mozzarella cheese
• 1⁄4 cup  shredded swiss cheese
• 1⁄2 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.