 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
These look great on an appetizer tray or as a side dish to roast chicken. They are savory and delicious. A must if you love mushrooms and cheese. They freeze well and are great reheated. Ingredients:
1/2 cup butter, plus |
3 tablespoons butter, divided |
1 cup sweet onion, finely chopped |
1 lb portabella mushroom cap, 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 teaspoon sea salt |
2 teaspoons italian seasoning |
8 slices whole wheat bread |
Directions:
1. Preheat oven to 350°F.
2. In a large skillet over medium heat, melt 3 tablespoons butter and sauté onion and mushrooms 6 to 7 minutes or until softened. Remove from heat.
3. Stir in cheeses, parsley, egg yolks, salt and Italian seasoning.
4. Melt 1/2 cup butter in a small saucepan. With a rolling pin, flatten each slice of bread and cut into 4 squares.
5. Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture.
6. Bake 20 to 25 minutes or until lightly browned.
7. Cool slightly and serve warm.
|
|