Mushroom Mini Muffin Cups Recipe Our family loves cheese and mushrooms. The rustic recipe is a favorite easy snack. The muffin cups can be frozen and reheated, which makes them handy.

Ingredients:
7 tablespoons butter
1 cup finely chopped sweet or Vidalia onions
1 pound portobello mushroom caps,
finely chopped
3⁄4 cup shredded mozzarella
1⁄4 cup shredded Swiss cheese
1⁄2 cup finely chopped fl at-leaf parsley
2 egg yolks, beaten
1 teaspoon sea salt
2 teaspoons Italian seasoning
8 slices whole wheat bread

Method:
1. Preheat the oven to 350°F.

2. Melt 3 tablespoons of the butter in a large skillet over medium heat.

3. Add the onions and mushrooms and sauté until softened, 6 to 7 minutes. Remove from the heat. Stir in the cheeses, parsley, egg yolks, salt, and Italian seasoning.

4. Melt the remaining 4 tablespoons butter in a small saucepan. With a rolling pin, flatten each slice of bread and cut into 4 squares.

5. Dip each square into the melted butter and place in a mini- muffin cup. Top each with a scoop of the mushroom mixture.

6. Bake for 20 to 25 minutes until lightly browned. Cool slightly and serve warm.

Mushroom Mini Muffin Cups