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Category: Hot
Prep Time: Cook Time: Total Time:
1/2 cup plus 3 tbsp butter, divided
1 cup finely chopped sweet or Vidalia onion
1 lb Portobello mushroom caps, 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 tsp sea salt
2 tsp Italian seasoning
8 slices wheat bread
Preheat oven to 350. In a large skillet over medium heat, melt 3 tbsp 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. Serves 8
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MUSHROOM MINI-MUFFIN CUPS
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Category: Hot
Prep Time: Cook Time: Total Time:
1/2 cup plus 3 tbsp butter, divided
1 cup finely chopped sweet or Vidalia onion
1 lb Portobello mushroom caps, 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 tsp sea salt
2 tsp Italian seasoning
8 slices wheat bread
Preheat oven to 350. In a large skillet over medium heat, melt 3 tbsp 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. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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