mushroom cheese crisps

Categories: Appetizers, Posted by Sandy Bergsten


8 ounces cremini mushrooms

2 tablespoons butter

12 ounces jarlsberg cheese dip

5 English muffins, split in two



Remove the stems from cremini mushrooms, and dice uniformly. Sauté in butter until they have thrown off their water and begin to crisp on the edges. Cool completely.

Combine the jarlsberg dip with the cooled mushrooms.

Place a generous spoonful of mushroom cheese mixture on top of each muffin half. With the back of a spoon press the mixture into the nooks and crannies.

Cut each topped muffin half into six wedges. Place on a rimmed cookie sheet. Cover with foil. Freeze until solid, at least two hours. Remove and place in a Ziploc bag. Place in the freezer.

Put the frozen wedges cheese side up on a cookie sheet lined with heavy-duty foil.

Bake in a 350-degree oven until crisp, about eight to ten minutes.


Makes 60


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