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.
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| Mushroom Mini Muffin Cups |