Cheesy Egg Puffs

1/2 lb. fresh mushrooms, chopped

4 green onions, chopped

1 tbs. + 1/2 c. butter, divided

1/2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

10 eggs, lightly beaten

4 c. (16 oz.) shredded Monterey Jack cheese

2 c. small curd cottage cheese

In a skillet, sauté the mushrooms and onions in 1 tbs. butter until tender. In a large bowl, combine the flour, baking powder, and salt. In a second bowl, combine the eggs, shredded cheese, and cottage cheese. Melt remaining butter and add to egg mixture. Stir into dry ingredients along with the mushroom mixture.

Fill greased muffin cups 3/4 full. Bake at 350 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean.

30 appetizers