You are here: Home » Recipes » Mushroom Mini-Muffin Cups Mushroom Mini-Muffin Cups Recipe by American Profile Yield 8 servings PrintEmail Ingredients 1/2 cup plus 3 tablespoons butter, divided1 cup finely chopped sweet or Vidalia onion1 pound portobello mushroom caps, finely chopped3/4 cup shredded mozzarella cheese1/4 cup shredded Swiss cheese1/2 cup finely chopped flat-leaf parsley2 egg yolks, beaten1 teaspoon sea salt2 teaspoons Italian seasoning8 slices wheat bread Instructions Preheat oven to 350F. 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. Recipe by Julie Wesson, Wilton, Wis.