Mushroom Hors d’oeuvres

Mushroom Hors d'oeuvres


1 sandwich loaf bread
1 pound fresh mushrooms
1/4 cup margarine
1 medium onion, chopped fine
8 ounces cream cheese
10 drops Tobasco
2 sticks melted butter


Melt margarine; chop mushrooms for sauteing in margarine, add onion saute add cream cheese and Tobasco, stir.  Trim crusts from bread, flatten each slice with rolling pin a couple of times on each side.  Spread mix and roll up.  Place cut side down on foil tray, chill cut rolls in half.  With a pastry brush, spread {butter} on roll-ups.  May freeze now, when freezing, put in bags.  To serve sprinkle with garlic salt and paprika, bake at 350-degrees for ten to fifteen minutes or until brown. 

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