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6 slices white or whole-wheat bread
2 tablespoons margarine or butter, melted
10 medium-size mushrooms, finely chopped (about 1-1/4 cups) (see note)
1 tablespoon margarine or butter
1/2 teaspoon garlic salt
2 tablespoons cut-up pimiento, drained
Heat oven to 400 degrees. Cut each bread slice into four 1-1/2-inch circles. Brush one side of circle with
Place buttered sides down on ungreased baking sheet. Bake bread circles until bottom are light brown;
about 5 minutes.
Cook and stir mushrooms in 1 tablespoon margarine 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.
Fifteen minutes before serving, heat oven to 350 degrees. Garnish each round with small piece pimiento.
Bake at 350 degrees for about 4 minutes. Makes 24 rounds.
Note: 1 can (8 ounces) mushrooms may be substituted for fresh mushrooms.