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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A great appetizer, tasty. A nice blend of flavors You may make the mushroom fill ahead and freeze it. I usually split it into 4 bags so I can make only a dozen at a time. Thaw from frozen and continue to make the bread nappies. Ingredients:
3 tablespoons butter |
1 cup sweet onion, chopped fine |
2 cups mushrooms, chopped finely |
1 cup mozzarella cheese, grated |
1/4 cup parmesan cheese |
1 teaspoon parsley flakes |
1 large egg, beaten |
1/2 teaspoon oregano |
salt & pepper |
12 slices square bread, crusts removed (white or whole wheat, i prefer the whole wheat) |
1/3 cup butter, softened |
3 slices kraft processed cheese slices |
Directions:
1. Melt butter in a large fry pan and add the onions and mushrooms, Saute until soft.
2. Add Mozzarella, parmesan, parsley, egg,salt& pepper, cook for 1 minute and remove from heat.
3. Roll each crustless slice of bread to flatten it, butter each piece and cut each slice into 4 square pieces.
4. Press bread pieces, the buttered side down, into a tiny muffin tins.
5. Fill with mushroom mixture (about 1 1/2 tsp to each tartlet).
6. Cut the 3 cheese slices into 16 pieces so you will have 48 pieces and put a piece on top of each tartlet.
7. Bake in 350f oven for 20 to 25 minutes.
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