Ingredients for Mushroom Mini Muffins
- 3 tablespoons butter (for sautéing) + 1/2 cup butter (for bread)
- Sweet Onion
- Portabella Mushroom Cap
- Mozzarella Cheese
- Swiss Cheese
- Flat Leaf Parsley
- 2 large egg yolks
- Sea Salt
- 1/4 teaspoon Italian seasoning
- Whole Wheat Bread
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How to Make Mushroom Mini Muffins
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, melt 3 tablespoons of butter. Add 1 medium onion, chopped, and 8 ounces of sliced mushrooms. Sauté for 6-7 minutes, or until softened.
- Remove from heat and stir in 1/2 cup shredded cheddar cheese, 1/4 cup shredded Parmesan cheese, 2 tablespoons chopped fresh parsley, 2 large egg yolks, 1/2 teaspoon salt, and 1/4 teaspoon Italian seasoning.
- In a small saucepan, melt 1/2 cup of butter.
- Use a rolling pin to flatten 8 slices of bread (about 1/2 inch thick). Cut each slice into 4 equal squares.
- Dip each bread square into the melted butter and place them in a mini-muffin tin.
- Top each bread square with a spoonful of the mushroom mixture.
- Bake for 20-25 minutes, or until golden brown and heated through.
- Let cool slightly before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
14g
Fat
63g
Carbs
6g
