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Mushroom Mini Muffins

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Ingredients

Adjust Servings:
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

Nutritional information

289.9
Calories
193 g
Calories From Fat
21.5 g
Total Fat
12.7 g
Saturated Fat
100.5 mg
Cholesterol
630.9 mg
Sodium
18.6 g
Carbs
3.2 g
Dietary Fiber
3.6 g
Sugars
8.4 g
Protein
146g
Serving Size

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Mushroom Mini Muffins

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    Cuisine:

    If these freeze as well as you say, you have become my HERO! : ) These are so delicious....I'm attempting to not gain weight as I prepare for holiday party, but I can't stop eating these. Only thing I did different was to use slightly more parsley (to use up what I had!)..and I added a couple of shreds of swiss on top near end of baking time.
    Thanks SO much for this recipe, can't wait to serve at my annual holiday bash!!!

    • 60 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Mushroom Mini Muffins, 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 , If these freeze as well as you say, you have become my HERO! : ) These are so delicious I’m attempting to not gain weight as I prepare for holiday party, but I can’t stop eating these Only thing I did different was to use slightly more parsley (to use up what I had!) and I added a couple of shreds of swiss on top near end of baking time Thanks SO much for this recipe, can’t wait to serve at my annual holiday bash!!!, 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


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    in a Large Skillet Over Medium Heat, Melt 3 Tablespoons Butter and Saut Onion and Mushrooms 6 to 7 Minutes or Until Softened. Remove from Heat.

    3
    Done

    Stir in Cheeses, Parsley, Egg Yolks, Salt and Italian Seasoning.

    4
    Done

    Melt 1/2 Cup Butter in a Small Saucepan. With a Rolling Pin, Flatten Each Slice of Bread and Cut Into 4 Squares.

    5
    Done

    Dip Each Square Into Melted Butter and Place in a Mini-Muffin Cup. Top Each With a Scoop of Mushroom Mixture.

    6
    Done

    Bake 20 to 25 Minutes or Until Lightly Browned.

    7
    Done

    Cool Slightly and Serve Warm.

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    Raven Keller

    Culinary artist infusing dishes with creativity and a touch of whimsy.

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