Mushroom Mini Muffins

• 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

1. Preheat oven to 350u0b0F.
2. 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.
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.

butter, butter, sweet onion, portabella mushroom, mozzarella cheese, swiss cheese, flat leaf parsley, egg yolks, salt, italian seasoning, whole wheat bread

Taken from www.food.com/recipe/mushroom-mini-muffins-253089 (may not work)