Mushroom Nappies
Mushroom Nappies
An incredible edible. Mixture can be made ahead and frozen.
Butter or hard margarine 3 tbsp. 50 mL
Chopped onion 1 cup 250 mL
Chopped fresh mushrooms 2 cups 500 mL
Grated mozzarella cheese 1 cup 250 mL
Grated Parmesan cheese 1/4 cup 60 mL
Parsley flakes 1 tsp. 5 mL
Large egg 1
Whole oregano 1/2 tsp. 2 mL
Salt 1/2 tsp. 2 mL
Pepper 1/4 tsp. 1 mL
Bread Nappies:
White bread slices 12
Butter or hard margarine, softened 1/3 cup 75 mL
Yellow cheese slices 3
Melt butter in frying pan. Add onion and mushrooms.
Sauté until soft.
Stir in next 7 ingredients. Stir for 1 minute. Remove from heat
Bread Nappies: Cut off crusts from bread slices. Roll each slice lightly with rolling pin to flatten. Butter slices. Cut each slice into 4 squares. Press, buttered side up, into tiny muffin tins. Fill with mushroom mixture using about 1 1/2 tsp. (7 mL) for each one.
Cut each cheese slice into 16 small squares. Put 1 square on top of each tart. Bake in 350°F (175°C) oven for 20 to 25 minutes. Makes 4 dozen appetizers.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Y0a8ELXuiuHQmjphi0yooPCJJSJI3KIzkiM8SG78d7JcV6rIbfYbeuJjUpFHoyArsZwOn-T7pYZ3BcHEOEi6T8vAHNWEWncfy-fLT5ynvYuYYW98yQsRyti-BYXa0hxJgZcnbmMCw8MO/s72-c/Mushroom+Nappies.jpg)