Mushroom Triangles

These easy appetizers may be made to the point of broiling and frozen up to 2 weeks. Thaw before broiling. Always cut your bread into triangles before broiling. Though it seems simpler, if you cut them after broiling, the mixture will squeeze out of your sandwiches.

Yields:  60 Pieces

• 1 Teaspoon Unsalted Butter
• 1 Cup Finely Chopped Onion
• 3/4 Pound Portobello Mushrooms
• 12 Ounces Cream Cheese
• 1 Teaspoon Minced Garlic
• 1/2 Teaspoon Worcestershire Sauce
• Kosher Salt
• Ground Black Pepper
• 1 White Bread
• 1/4 Pound Unsalted Butter

• Melt the teaspoon of butter in a large sauté pan. Sauté onion over medium heat for three minutes. Add mushrooms, stir, and sauté an additional two minutes. Remove from heat.
• Add the cream cheese, garlic and Worcestershire to hot mushroom mixture and stir to combine. Season to taste with salt and pepper.
• Evenly spread mushroom mixture on half of the bread slices. Cover with a second slice, making a sandwich. You should have about 15 sandwiches. Refrigerate until cold and firm.
• Preheat broiler.
• Brush both sides of chilled sandwiches with melted butter. Cut each into 4 triangles and place on a large baking sheet. Broil each side until lightly browned, about 45 seconds per side. Watch carefully to avoid burning! Serve warm.