Mushroom Mini-Muffin Cups Recipe
High Cotton Food Styling and Photography
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Ingredients
1/2 cup plus 3 tablespoons butter, divided
1 cup finely chopped sweet or Vidalia onion
1 pound portobello mushroom caps, 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 wheat bread
Instructions
1 cup finely chopped sweet or Vidalia onion
1 pound portobello mushroom caps, 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 wheat bread
1. Preheat oven to 350F.
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. Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture. Bake 20 to 25 minutes or until lightly browned. Cool slightly and serve warm.
Yield: 8 servings
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. Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture. Bake 20 to 25 minutes or until lightly browned. Cool slightly and serve warm.
Yield: 8 servings
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