Mushroom Cheese Mini Cups

• 1 pound finely chopped fresh mushrooms
• 1 cup finely chopped sweet onion
• 1 tablespoon olive oil
• 3/4 cup shredded part-skim mozzarella cheese
• 1/4 cup shredded Swiss cheese
• 1/2 cup minced fresh parsley
• 2 egg yolks, beaten
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 8 slices white bread, crusts removed
• 1/4 cup butter, melted

1. In a large skillet, saute mushrooms and onion in oil until tender. Transfer to a large bowl; stir in the cheeses, parsley, egg yolks, Italian seasoning and salt. Set aside.
2. Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter, then press into ungreased miniature muffin cups. Spoon mushroom filling into cups, about 1 tablespoon in each.
3. Bake at 350u0b0 for 20-25 or until golden brown. Serve warm.

fresh mushrooms, sweet onion, olive oil, mozzarella cheese, swiss cheese, parsley, egg yolks, italian seasoning, salt, white bread, butter

Taken from www.tasteofhome.com/recipes/mushroom-cheese-mini-cups/ (may not work)