• 1/3 cup diced yellow onion
  • 3 tablespoons butter
  • 12 ounces portobello or baby portobello mushrooms, coarsely diced
  • 4 teaspoons finely chopped fresh rosemary
  • 1-1/4 teaspoons black pepper
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1 bite-size silicone tree mold (Wilton)
  • 1-1/4 teaspoons salt
  • 1 package (4 ounces) water or other favorite crackers
  • 1/2 cup sour cream
  • 1/2 red bell pepper, thinly sliced
  • Chopped rosemary or parsley (optional)


Preheat oven to 350 degrees F. Prepare Bite-Size Silicone Tree Mold with vegetable pan spray. In large skillet, cook onion and butter over medium-low heat stirring occasionally until soft, about 5 minutes. Add mushrooms, rosemary and black pepper; cook until liquid has evaporated, about 10 minutes; cool slightly. Transfer mixture to food processor. Add eggs, flour, and salt. Pulse until mixture is pureed with no large pieces of mushroom or onion. Fill cavities of silicone mold completely with mushroom mixture, patting flat. Bake 15 to 18 minutes or until top of the mushroom mixture is firm. Cool in pan 15 minutes; carefully remove and place on cracker. Top with sour cream, sliced red pepper and, if desired, rosemary. Serve warm or at room temperature.

Makes 24 bites