INGREDIENTS

  • 1/2 cup butter , plus
  • 3 tablespoons butter , divided
  • 1 cup sweet onions , finely chopped
  • 1 lb portabella mushroom caps , finely chopped
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup shredded swiss cheese
  • 1/2 cup finely chopped flat leaf parsley
  • 2egg yolks, beaten
  • 1 teaspoon sea salt
  • 2 teaspoons italian seasoning
  • 8 slices whole wheat bread

DIRECTIONS

  1. Preheat oven to 350°F.
  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.
  5. Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture.
  6. Bake 20 to 25 minutes or until lightly browned.
  7. Cool slightly and serve warm.