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.
Provided by Sureglad
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- 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.
- Stir in cheeses, parsley, egg yolks, salt and Italian seasoning.
- Melt 1/2 cup butter in a small saucepan. With a rolling pin, flatten each slice of bread and cut into 4 squares.
- Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture.
- Bake 20 to 25 minutes or until lightly browned.
- Cool slightly and serve warm.
Nutrition Facts : Calories 289.9, Fat 21.5, SaturatedFat 12.7, Cholesterol 100.5, Sodium 630.9, Carbohydrate 18.6, Fiber 3.2, Sugar 3.6, Protein 8.4
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