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Do Ahead Mushroom Rounds Recipe
|Bread slice||6 (White / Whole Wheat)|
|Butter/Margarine||2 Tablespoon, melted|
|Mushrooms||10 Medium, very finely chopped to make 1 1/4 cups|
|Garlic salt||1⁄2 Teaspoon|
|Chopped pimiento||2 Tablespoon, drained|
Serving size: Complete recipe
Calories 776 Calories from Fat 372
% Daily Value*
Total Fat 42 g65.3%
Saturated Fat 24.5 g122.4%
Trans Fat 0 g
Cholesterol 96.8 mg
Sodium 1671.2 mg69.6%
Total Carbohydrates 82 g27.5%
Dietary Fiber 6.4 g25.7%
Sugars 5.1 g
Protein 19 g38.9%
Vitamin A 38.4% Vitamin C 48.7%
Calcium 13.5% Iron 32.3%
*Based on a 2000 Calorie diet
Cut each bread slice into four 1 1/2-inch circles; brush one side of bread circles with 2 tablespoons melted butter.
Place buttered sides down on ungreased baking sheet.
Bake bread circles until bottoms are light brown, about 5 minutes.
Cook and stir mushrooms in 1 tablespoon butter over low heat until mushrooms are brown, about 5 minutes.
Stir in garlic salt.
Spread about 1/2 teaspoon mushroom mixture on unbuttered side of each bread circle.
Cover and refrigerate up to 24 hours.
15 minutes before serving, heat oven to 350°.
Garnish each round with small piece pimento.
Bake about 4 minutes.