Mushroom Appetizers

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Yield: 48Appetizers

    • About This Recipe

    “A great appetizer, tasty. A nice blend of flavors You may make the mushroom fill ahead and freeze it. I usually split it into 4 bags so I can make only a dozen at a time. Thaw from frozen and continue to make the bread nappies.”

    Ingredients

  • 3tablespoonsbutter
  • 1cupsweet onion, chopped fine
  • 2cupsmushrooms, chopped finely
  • 1cupmozzarella cheese, grated
  • 1/4 cupparmesan cheese
  • 1teaspoonparsley flakes
  • 1largeegg, beaten
  • 1/2 teaspoonoregano
  • salt & pepper
  • 12slicessquare bread, crusts removed( white or whole wheat, I prefer the whole wheat)
  • 1/3 cupbutter, softened
  • 3slicesKraft processed cheese slices

    • Directions

  • Melt butter in a large fry pan and add the onions and mushrooms, Saute until soft.
  • Add Mozzarella, parmesan, parsley, egg,salt& pepper, cook for 1 minute and remove from heat.
  • Roll each crustless slice of bread to flatten it, butter each piece and cut each slice into 4 square pieces.
  • Press bread pieces, the buttered side down, into a tiny muffin tins.
  • Fill with mushroom mixture (about 1 1/2 tsp to each tartlet).
  • Cut the 3 cheese slices into 16 pieces so you will have 48 pieces and put a piece on top of each tartlet.
  • Bake in 350f oven for 20 to 25 minutes.

    • Reviews

  • “Made this for the Superbowl party.They were gone in 5 minutes.Never got a chance to try it, but my guests said they were terrific.I’ll just have to make them again.”

  • “Everyone loved this at book clubso much so I had to forward the recipe ! Delicious and easy… will make again!”

  • “Wow, these were really good and easy/simple to make. I used green onion because that was on hand. Will make again.”

  • “This is easy to make and everyone loves it. I often do not have parmesan so I just stick to the mozzarella…it still turns out delicious. For some reason, I have only been able to make 12-15 appetizers in the small muffin tins.”

  • “These look lovely! Can’t wait to try them out. I might just put the mixture on toasted french bread and put under the grill till the cheese melts. Will let you know. Thanks for a great ideaSept 22: I made 15 wedges using italian bread. First buttered one side and toasted under the grill till edges were golden. Then let it cool. Later added on the mixture (also included some pepperoni in mine). Placed a thin slice of tomato, green bell pepper and sliced black olives before baking at 350 for 10 mins. Delicious. I will add some chillie flakes to the mixture next time for a bit of punch. Delighted to have found this recipe!”

  • “I made these for my family’s Easter dinner and again for a pitch-in at work.They were gone in no time.Even my picky daughter loved them.They were great.I am no chef and am usually asked to bring paper products but this recipe has changed that.Thanks again.”

  • “Wonderful! I used left over won tons from Recipe #74301 instead of the bread because I had them and needed to use them up (make sure you par-bake them before filling if you use them). Everyone raved – even non mushroom lovers!Since I had run out of parsley flakes I used Italian Seasoninginstead of the parsley and the oregano.I quartered the recipe for my group.”

  • “Absolutely delicious!Some of our guests were late to Xmas dinner, and they missed out because I couldn’t keep my family’s fingers out of these delicious appetizers!We topped with a little shredded parm, and used a wonderful whole grain bread.”

  • “I registered for this site specifically to review this recipe. I was that impressed! The only changes I made were for personal preferences. Green onion instead of sweet, 1 clove of garlic, canned mushrooms because I had no fresh and reduced the servings to 12 (the size of my mini muffin pan). These had the texture and even taste of a meat filling. I thought of all the vegetarians who don’t eat meat, not for medical reasons but by choice, who might enjoy something that tasted meaty but without actual meat in it. This would be it! My adult son even commented on how good they were and then asked what kind of meat I used in them. ;o) Kudos on this recipe, Bergy!”

  • “I made this a couple of weeks ago to bring to a friends house.They were gone in no time!The next day I brought about 10 that I had left over with me to my son and daughter-in-law’s when we visited.My son DOES NOT LIKE MUSHROOMS, but he and his wife complained that I only brought the few I did. They loved them!I also added garlic and used mozzarella cheese instead of the Kraft’s cheese.I’m making them tomorrow when I visit other friends.Thanks, Bergy.”

  • “These were kind of dry.”

  • “I made three changes- used baby bella mushrooms, added a clove of garlic and put additional fresh mozzarella instead of a cheese slice on top and there were none left! Incredible! Even my sister, who hates mushrooms loved these! Thanks!”

  • “we used portabella mushrooms and instead of american, we used white american. We didn’t read the directions correctly (two little kids running around) and put 1/4 slices of cheese on top. This was a huge hit with the whole family! My mother in law even asked for the recipe! that’s a huge compliment because she’s a great cook. Thank you!!!”

  • “I made these for Thanksgiving and I plan on making them again on Christmas.Everyone loved them and I had 4 requests for the recipe.They are easy to make and they taste great.”

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