My mom gave me this recipe and said it was one she used to make with her girlfriends. I decided to carry on the tradition. It's a great sandwich spread that would probably be delicious as an omelet filling, too.
Grilled Mushroom Sandwiches
1 Tbsp. butter
1 small onion, finely chopped
1 garlic clove, mashed
1 lb. fresh mushrooms, finely chopped
6 oz. cream cheese, softened
1/2 tsp. salt
2 Tbsp. Worcestershire sauce
Dash pepper
12 slices whole-grain bread
Melt butter in saucepan. Add onion and garlic and saute until onion is tender. Add mushrooms and cook 3 to 5 minutes. Remove from heat. Add remaining ingredients, except bread. Mix until smooth, and cool to room temperature.
Spread 1/4 cup mixture onto six pieces of bread. Top with remaining bread. Spray griddle with butter-flavored non-stick spray. Grill sandwiches until golden on each side. Makes 6 sandwiches.
(The spread can be refrigerated up to one week or frozen up to one month.)
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