Appetizers · Page 9
Mushroom-Burger Bites
Yield: 30 - 35 servings
Ingredients
- 1/2 lb (30-35) medium mushrooms
- 1/4 lb lean ground beef
- 1/8 tsp salt
- pinch of pepper
- 2 Tbs ketchup
- 30-35 Melba toast rounds
- 1 (6 oz.) pkg sliced mozzarella cheese (about 3 slices)
- 1/8 tsp dried oregano leaves, crushed
Instructions
Wipe mushrooms with a damp cloth. Remove and finely chop mushroom stems. In a small skillet, cook and stir ground beef until browned. Add chopped mushroom stems, salt, pepper and oregano. Saute 2 to 3 minutes until mushroom stems are tender. Drain and discard drippings. Stir in ketchup. Spoon about 1 tablespoon meat mixture on top of each toast round. Arrange toast rounds on an ungreased baking sheet. Place 1 mushroom cap, round side up, on top of each toast round. Cut cheese into wedges large enough to cover mushroom but no larger than toast. Place 1 cheese wedge on top of each mushroom cap and refrigerate. To serve, preheat oven to 350 degrees, bake appetizers 10 to 15 minutes, until cheese melts and meat is hot. Yield: 30 - 35 servings.
© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 9.