Mushroom Mini Muffins

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. 1

   Preheat oven to 350°F.

2. 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. 3

   Stir in cheeses, parsley, egg yolks, salt and Italian seasoning.

4. 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. 5

   Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture.

6. 6

   Bake 20 to 25 minutes or until lightly browned.

7. 7

   Cool slightly and serve warm.