Hors d’oeuvre

Mushroom, minced meat, and cheese on baguette.

Hors d’oeuvre

Ingredients:

• 1 lb lean ground beef

• 2 cloves garlic, minced

• 1 medium onion, diced

• 1 lb white mushrooms, stems removed

• Sliced mozzarella cheese, quartered

• Toasted sliced baguette

• 4 tablespoons ketchup

• 1 bay leaf

• 1 tablespoon dry oregano

• 1 tablespoon dry basil leaves

• 1 tablespoon dry parsley

• 1 tablespoon soy sauce

• 1 teaspoon sugar

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon salt, can be adjusted

Method:

1. Preheat oven to 325°F

2. Sauté beef in pan over medium low heat

3. Stir constantly and make sure beef is all separated

4. Cook until brown

5. Turn heat to medium

6. Add garlic and onion and cook for 2 minutes, stir often

7. Add ketchup, bay leaf, oregano, basil leaves, parsley, soy sauce, sugar, salt and pepper and mix well

8. Turn off heat and let meat cool

9. Place toasted baguette on baking sheet

10. Add 1 teaspoon meat on each toast

11. Put 1 mushroom on each toast with meat, stem side down

12. Place 1 piece cheese on each mushroom

13. Bake for 15 minutes or until cheese becomes golden

14. Serve warm