Mushroom mini-muffin cups recipe

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  • Yield: 8 Servings


  • 7 tablespoons butter
  • 1 cup finely chopped sweet or Vidalia onions
  • 1 pound portobello mushroom caps, finely chopped
  • ¾ cup shredded mozzarella
  • ¼ cup shredded Swiss cheese
  • ½ cup finely chopped fl at-leaf parsley
  • 2 egg yolks, beaten
  • 1 teaspoon sea salt
  • 2 teaspoons Italian seasoning
  • 8 slices whole wheat bread
How to Make It
  1. Preheat the oven to 350°F.
  2. Melt 3 tablespoons of the butter in a large skillet over medium heat. 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.
  3. Melt the remaining 4 tablespoons butter in a small saucepan. With a rolling pin, flatten each slice of bread and cut into 4 squares. Dip each square into the melted butter and place in a mini- muffin cup. Top each with a scoop of the mushroom mixture.
  4. Bake for 20 to 25 minutes until lightly browned. Cool slightly and serve warm.

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