Mushroom Mini Muffins
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 ⓘ
Instructions
- Preheat oven to 350°F.
- In a large skillet over medium heat, melt 3 tablespoons butter and saute 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 & Diet Analysis (per serving)
665
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).