Mushrooms & Cheese Mini-Muffin Cups

Recipe created by Suzanne Kesel of Cohocton, NY Winner of Favorite Everyday Dish Using Sauteed Mushroom category in the Mushroom Councils Make It With Mushrooms Contest.


Yield: 8


1/3 tablespoon butter
1 cup finely chopped Vidalia onion
1 pound Portabella 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 tablespoons Italian seasoning
1/2 cup butter
8 slices wheat bread


Preheat over to 350 degrees F.

Melt 3 tablespoons butter in a large skillet over medium heat and saute onion and mushrooms 6 to 7 minutes, or until softened. Remove from heat and 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 piece of bread and cut into 4 squares. Dip each square into melted butter and place in mini-muffin cup. Top each with a scoop of the mushroom mixture.

Bake for 20 to 25 minutes, or until lightly browned. Cool slightly and serve warm.


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