Another one from the Portables book. I whisked up a batch of these last Sunday and they are proving to be a good go to after an early swim or when you walk in the door and you’re famished!
Ingredients
- 2 cup chopped mushrooms
- ½ cup diced onion
- ¼ cup coarse chopped parsley
- 2 cups cooked rice
- 4 eggs lightly beaten
- ½ Swiss cheese grated
- 1 teaspoon of celery salt
- 1 tablespoon grated parmesan cheese
- Dash of salt and pepper
Method
- Heat oven to 350f
- In sauté pan heat teaspoon of olive oil
- Over medium-high heat sauté onion, mushroom and parsley
- Remove from heat and drain any excess oil
- Combine the remaining ingredients in a medium bowel
- Stir in onion and mushroom mix
- Lightly grease muffin tin
- Add mushroom slice and sprinkle a little parmesan cheese on top (my step)
- Bake for 15 minutes or until center firm (I baked them a little less, this makes them moister, but more fragile)
Wrap and refrigerate…assuming you don’t eat them all in the next 30 minutes!
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