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Stuffed Mushroom Croustades

Ingredients
  Thin bread slices 24 , crusts trimmed
  Fresh mushrooms 24 Medium
  Fine whole wheat bread crumbs 1 Cup (16 tbs) (Fresh)
  Fresh parsley 1⁄4 Cup (4 tbs), finely chopped
  Garlic clove 1 Large, minced
  Freshly ground black pepper To Taste
  Corn oil margarine 4 Teaspoon
  Part skim mozzarella cheese 2⁄3 Cup (10.67 tbs), shredded
  Salt To Taste
Directions

Preheat oven to 300 degrees.
With a rolling pin flatten bread.
With a 1 1/2-inch cookie cutter cut 24 rounds.
Into miniature muffin cups press bread rounds.
Bake for 20 to 25 minutes or until light brown.
Remove from pan.
Cool.
Wash mushrooms and pat dry with paper towels.
Remove stems and reserve for another purpose.
In a food processor container combine bread crumbs, parsley, garlic and salt and pepper.
Process until mixed.
Add margarine.
Process just until mixed.
Into each mushroom cap spoon a small amount of crumb mixture.
Sprinkle with cheese.
Into each baked bread cup place 1 stuffed mushroom.
On baking sheet arrange cups.
Preheat oven to 400 degrees.
Bake for 10 minutes.
Broil for 1 minute if desired.
Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom

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