Toasted mushroom sandwiches can be a tasty treat for lunch, or for special occasions such as showers or parties.
Mushrooms are not on my top 10 list of favorite foods, but if mushrooms please your palate, then you might enjoy this week's featured recipe -- toasted mushroom sandwiches.
Kelly Dinatti, a former Covington resident, submitted a fabulous recipe last year for a fresh strawberry pie, so I was excited when she submitted something else.
Kelly and her husband recently moved north of Atlanta, but I'm glad she shared this with us before they left.
It's a rather easy recipe to make, but Kelly did submit it with a couple of notes. In most cases, substituting ingredients for lower-fat versions is OK, but not this time. Kelly said we shouldn't use the low-fat cream cheese, and to be sure that the lemon juice you use is fresh, not the bottled kind.
Other than that, saute those mushrooms, mix up the rest of the ingredients and let me know what you think. If you missed her recipe for the strawberry pie, look it up at www.rockdalecitizen.com.
Toasted mushroom sandwiches
8 to 12 ounces of fresh chopped button mushrooms
1 tablespoon of butter
8-ounce package of Philadelphia cream cheese, softened
1 tablespoon (generous) of fresh lemon juice
1 teaspoon of mayonnaise
1/2 teaspoon of nutmeg
Sauté mushrooms in butter.
Drain the mushrooms.
Mix mushrooms with other ingredients using a fork.
Spread about 1 1/2 tablespoons of filling onto bread and toast.
Makes 8 to 10 sandwiches.
Tip: Toast sandwiches on a lightly buttered skillet for more flavor.