Do Ahead Mushroom Rounds Recipe
Ingredients
| 6 slices white or whole wheat bread | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Mushrooms | 10 Medium, finely chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Garlic salt | 1/2 Teaspoon | |
| 2 tablespoons cut-up pimiento, drained | ||
Directions
Heat oven to 400°.
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.
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.
Chef
