Am always looking for new items to serve with cocktails to liven up the cheese and crackers/shrimp with cocktail sauce, etc. I will be serving these at Thanksgiving as nibbles. Cooked in a small muffin sized tray, preferably non-stick silicone, these make great hors d’oeuvres/snacks or a light meal served with a salad. Best served warm. Can be frozen too and de-frosted ahead of a party.
Pre-heat oven to 350 degrees F
1 tbsp. olive oil seasoned with salt and freshly ground black pepper (plus extra oil for greasing muffin tray)
1 onion – finely chopped
2 cloves of garlic – grated
12 oz. portabella mushrooms – cut into small pieces
1 tbsp. parsley – finely chopped
6 eggs – beaten
Heat oil seasoned with salt and freshly ground black pepper in a frying pan and when sizzling add the onion and let soften a little but not brown before adding the garlic and stirring well.
Then add the mushrooms (may seem like a lot but they will shrink) and parsley.
Cook until the mushrooms are soft and any water has disappeared. Take off heat and leave to cool a bit.
Beat the eggs with a fork in a large mixing bowl and then add the cooled mushroom mixture.
Oil the muffin tray and then ladle in the egg mixture.
Cook in the oven for 15 minutes (for mini muffins). Remove muffins immediately and place on paper towel to absorb any moisture.
Serve while still warm.
