1. Preheat oven to 350°F. 2. Heat olive oil in a large skillet over medium heat. 3. Add mushrooms and shallots and saute until softened, 3-5 minutes. 4. Generously grease 24 miniature muffin cups. 5. Distribute the mushroom mixture evenly among the muffin cups. 6. Whisk eggs, half-and-half, parsley, mustard, salt, pepper and bread crumbs together. 7. Stir in cheese. 8. Spoon over mushrooms. 9. Bake until lightly browned and puffed, 25-30 minutes. 10. Remove and let cool 5 minutes. 11. Loosen from cups with a knife. 12. Turn out onto serving plate. 13. These can be made ahead or reheated in a 300° oven for 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
