Ingredients

2 tbsp (25 mL) vegetable shortening 3 peeled medium Ontario Potatoes, coarsely grated (about 2 cups/500 mL) 1 medium Ontario Onion, minced 1 egg, lightly beaten 2 tbsp (25 mL) all-purpose flour 1/2 tsp (2 mL) salt Filling: 2 tbsp (25 mL) butter 2 cloves Ontario Garlic, minced 1 Ontario Onion, diced 2 Ontario Carrots, peeled and grated 2-1/2 cups (625 mL) finely chopped mixed Ontario Mushrooms (button, cremini, shiitake, oyster or portabella) 1 tsp (5 mL) each of dried basil and salt 1/2 cup (125 mL) each of bread crumbs, grated Cheddar and crumbled feta cheese 2 eggs, lightly beaten 3 or 4 Ontario Mushrooms, thinly sliced 1 tsp (5 mL) toasted sesame seeds

Description

Grease Nonstick Muffin Tin With Shortening. Cut Away Sides Of 12 Large Paper Muffin Liners; Place Circular Paper Bottom Into Each Greased Cup. In Bowl, Combine Potatoes And Onion, Egg, Flour And Salt; Divide Among Muffin Cups, Pressing Evenly Up Sides An

View Full Recipe