Cheddar mushroom open-face sandwich

6 servings

Ingredients

Quantity Ingredient
1½ cup Mushrooms; Fresh, Chopped
1 each Egg; Lg, Beaten
1 teaspoon Oregano
1 cup Cheddar; Md Sharp, Shredded
6 eaches Dk. Rye Bread Slices;Toasted
12 eaches Tomato; Slices, Thin
1 x Celery Salt
1 x Parsley
2 tablespoons Butter; Melted

Directions

Saute the mushrooms in the butter until tender.

Remove from the heat and stir in the egg and oregano.

Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.

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