Wild Mushroom Cheese Puffs

• 2 tablespoons olive oil
• 4 ounces mixed mushrooms, finely chopped (such as chanterelles, porcini, morels, portobello, crimini, shitake, oyster, enoki)
• 1 tablespoon minced shallot
• 3 eggs
• 23 cup half-and-half
• 1 tablespoon flat leaf parsley, minced
• 12 teaspoon dry mustard
• salt
• pepper
• 14 cup seasoned bread crumbs
• 1 cup cheddar cheese, shredded, Kerrygold brand preferred

1. Preheat oven to 350F.
2. Heat olive oil in a large skillet over medium heat.
3. Add mushrooms and shallots and saute until softened, 3-5 minutes.
4. Generously grease 24 miniature muffin cups.
5. Distribute the mushroom mixture evenly among the muffin cups.
6. Whisk eggs, half-and-half, parsley, mustard, salt, pepper and bread crumbs together.
7. Stir in cheese.
8. Spoon over mushrooms.
9. Bake until lightly browned and puffed, 25-30 minutes.
10. Remove and let cool 5 minutes.
11. Loosen from cups with a knife.
12. Turn out onto serving plate.
13. These can be made ahead or reheated in a 300 oven for 5 minutes.

olive oil, mixed mushrooms, shallot, eggs, flat leaf parsley, mustard, salt, pepper, bread crumbs, cheddar cheese

Taken from www.food.com/recipe/wild-mushroom-cheese-puffs-479267 (may not work)