Ingredients
-
1/2
-
3
-
1
-
1
-
3/4
-
1/4
-
1/2
-
2
-
1
-
2
-
8
-
-
-
-
Directions
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. |
