MUSHROOM MINI MUFFINS

Mushroom Mini Muffins image

Provided by Sureglad

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

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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

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