Mushroom Cups
Yield
32 servingsPrep
20 minCook
25 minReady
50 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 2 | cups |
mushrooms
chopped |
*
|
| 3 | tablespoons |
margarine
|
|
| ½ | cup |
parsley leaves
chopped |
|
| 2 | each |
egg yolks
|
*
|
| ¾ | cup |
mozzarella cheese
grated |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | teaspoon |
salt
|
|
| 8 | slices |
white bread
|
|
| ½ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 473 | ml |
mushrooms
chopped |
*
|
| 45 | ml |
margarine
|
|
| 118 | ml |
parsley leaves
chopped |
|
| 2 | each |
egg yolks
|
*
|
| 177 | ml |
mozzarella cheese
grated |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 5 | ml |
salt
|
|
| 8 | slices |
white bread
|
|
| 118 | ml |
butter
melted |
|
Directions
Sauté onions and mushrooms in margarine.
Remove from heat.
Add parsley, eggs, cheeses and seasoning.
Combine well.
Trim crusts from bread and cut into 4 equal squares.
Roll pieces flat with a rolling pin.
Dip bread in melted butter and arrange in miniture muffin tins.
Fill each with mushroom-cheese mixture.
Bake 350℉ (180℃) F for 20 to 25 minutes.
