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Add a photoRaciónes: 12
Ingredientes
- 1/2 pound fresh mushrooms, minced
- 2 T butter, melted
- 1 (3 ounce) pkg. cream cheese, softened
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoon prepared horseradish
- Dash of garlic pwdr
- 1/3 c. slivered almonds, toasted
- 32 slices thin sandwich bread
- Melted butter
Direcciones
- Saute mushrooms in 2 tbsp butter; drain and set aside. Put together cream cheese and mushroom soup in a small bowl; beat with an electric mixer till smooth. Add in sauteed mushrooms, Worcestershire sauce and next three ingredients; stir till blended. Set aside.Trim crusts from bread slices; roll each slice with a rolling pin to flatten. Place one tbsp of filling diagonally across each slice; fold opposite corners of bread to overlap in the center, securing each with a toothpick.
- Place sandwiches on an ungreased baking sheet. Brush top of each sandwich lightly with melted butter. Bake at 450 degrees for 7 min or possibly till golden brown. Yield: 32 sandwiches.
- Note: Sandwiches can be refrigerated up to 24 hrs before baking. Sandwiches may be frzn unbaked; thaw before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 12 servings | |
| Calories 368 | |
| Calories from Fat 106 | 29% |
| Total Fat 11.95g | 15% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 727mg | 30% |
| Potassium 223mg | 6% |
| Total Carbs 54.09g | 14% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.98g | 2% |
| Protein 11.81g | 19% |
