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Mushroom Cheese Mini Cups Recipe

If you're looking for a finger food with mass appeal, look no further than these mini cups. They are loaded with onion, mushrooms and cheese...your guests will love them.—Lynn Severns, Carnegie, Pennsylvania

This recipe is:

Diabetic Friendly

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Mushroom Cheese Mini Cups Recipe

Prep: 25 min. Bake: 20 min.

Yield: 32 Servings

25 20 45

Ingredients

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

Directions

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.
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.
Bake at 350° for 20-25 or until golden brown. Serve warm. Yield: 32 appetizers.

Nutritional Facts 1 appetizer equals 52 calories, 3 g fat (2 g saturated fat), 19 mg cholesterol, 106 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 fat.

Originally published as Mushroom Cheese Mini Cups in Taste of Home Christmas Annual Annual 2011, p16