Mushroom mini-muffin cups recipe

Ingredients

• 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

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.