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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.

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