Stuffed Mushroom Croustades
|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|
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.
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.
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.