Preparation:
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 ungreased
baking sheet. Place 1 mushroom cap, rounded 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. Refrigerate.
To
serve, preheat oven to 350~F. Bake appetizers 10 to 15 minutes until cheese
melts and meat mixture is hot. Arrange on a large platter; serve hot. |
