Mini Mushroom Cups
1/2 cup plus 3 tablespoons butter, divided
1 cup Vidalia onion, finely chopped
1 pound portobello mushroom caps,
            finely chopped
3/4 cup mozzarella cheese, shredded
1/4 cup Swiss cheese, shredded
1/2 cup parsley, finely chopped
2 egg yolks, beaten
1 teaspoon salt
2 teaspoons Italian seasoning
8 slices wheat bread 
            Preheat oven to 350 degrees. In a large skillet over medium heat, melt 3 tablespoons butter and sauté onion and mushrooms for 6 minutes or until softened. Remove from heat.
            Stir in cheeses, parsley, egg yolks, salt and Italian seasoning. In a small saucepan, melt 1/2 cup butter. With a rolling pin, flatten each slice of bread and cut each into 4 squares. Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of the mushroom mixture. Bake for 20 to 25 minutes. Cool slightly and serve.