Description Edit

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 Edit

• 3 tablespoons butter
• 1 cup sweet onions, chopped fine
• 2 cups mushrooms, chopped finely
• 1 cup mozzarella cheese, grated
• ¼ cup Parmesan cheese
• 1 teaspoon parsley flakes
• 1 large egg, beaten
• ½ teaspoon oregano
• salt and pepper
• 12 slices square bread, crusts removed (white or whole wheat, I prefer the whole wheat)
• ⅓ cup butter, softened
• 3 slices Kraft processed cheese slices

Directions Edit

1. Melt butter in a large fry pan and add the onions and mushrooms, saute until soft.
2. Add mozzarella, Parmesan , parsley, egg,saltand pepper, cook for 1 minute and remove from heat.
3. Roll each crustless slice of bread to flatten it, butter each piece and cut each slice into 4 square pieces.
4. Press bread pieces, the buttered side down, into a tiny muffin tins.
5. Fill with mushroom mixture (about 1½ tsp to each tartlet).
6. Cut the 3 cheese slices into 16 pieces so you will have 48 pieces and put a piece on top of each tartlet.
7. Bake in 350°F oven for 20 to 25 minutes.