Mushroom Mini Muffins - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
In a large skillet over medium heat, melt 3 tablespoons butter and saute onion and mushrooms 6 to 7 minutes or until softened. Remove from heat.
Stir in cheeses, parsley, egg yolks, salt and Italian seasoning.
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.