Mushroom Mini Muffins

Submitted by Sureglad

"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: 40mins
• Ingredients: 11
• 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.

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!!!