3 tbsp. butter, divided
1 medium onion, quartered and thinly sliced
12 medium crimini or baby bella mushrooms, stems removed
Garlic salt to taste
6 slices rye bread
2 oz. Parrano cheese (in our Deli), thinly sliced
Prep: 10 minutes Cook: about 30 minutes Makes: 6 appetizer servings
1. Melt 1 tbsp. butter in a large skillet. Add onion; cook and stir over medium-low heat for 20 minutes to caramelize. Meanwhile, cook mushrooms in a microwave-safe dish on HIGH for 2 minutes and sprinkle with garlic salt.
2. Cut bread slices into 4 pieces to make triangles. Butter one side of each and place half the bread, buttered side down, in a large skillet. Place equal amounts of cheese on bread in skillet and top with mushrooms, stem side up. Fill mushrooms with onions and top with remaining bread.
3. Cook over medium-high heat for about 5 minutes on each side to melt cheese. Serve warm.
Nutrition per serving (113 g): 190 calories, 6 g protein, 10 g total fat (6 g sat., 0 g
trans), 19 g carbohydrate, 3 g fiber, 3 g sugar, 25 mg cholesterol, 350 mg
sodium, 3 points
butter, medium onion, crimini or baby bella mushrooms, garlic salt, rye bread,
Parrano cheese
