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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use regular or whole-wheat pocket bread as the foundation for an appetizer or snack that's ready in less than 15 minutes. Ingredients:
1/2 pound mushrooms |
1 tablespoon butter or olive oil |
4 pocket bread rounds (6 in. wide) |
3/4 cup shredded swiss or fontina cheese |
2 to 3 teaspoons chutney |
Directions:
1. In a food processor, mince mushrooms.
2. In a 10- to 12-inch frying pan, combine mushrooms and butter. Stir often over high heat until juices evaporate and mushrooms start to brown, 5 to 7 minutes.
3. Lay pocket bread rounds cupped side up on a baking sheet and scatter the mushroom mixture equally on top of them. Sprinkle each with about 3 tablespoons cheese.
4. Bake in a 400° oven until cheese melts and bread crisps, 5 to 7 minutes. Drizzle chutney over each pizza and cut each round into quarters.
5. Nutritional analysis per piece.
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