Recipe: Mushroom Cheese Muffin Melt (serves 2, microwave)

MUSHROOM CHEESE MUFFIN MELT

4 slices bacon
2 tsp. butter
2 cups mushrooms
Pinch dried oregano
Pinch salt
Black pepper
Dash Worcestershire sauce
2 English muffins
Mayonnaise or herb cream cheese
4 slices Gouda, Fontina, Swiss or Gruyere cheese

Place halved bacon on bacon rack or paper towel-lined plate. Cover with paper towel. Microwave on high 3-5 minutes or until just crisp.

In casserole dish, combine butter, thinly sliced mushrooms (about 6 ounces) and oregano. Microwave, uncovered, on high 2-3 minutes, stirring once, until mushrooms are just tender. Season with salt, freshly ground pepper and Worcestershire sauce.

Toast split English muffins and spread with mayonnaise. Put 2 half-slices bacon on each muffin half and top with mushrooms. Arrange 1 slice cheese on each muffin half and place on a paper towel-lined plate. Microwave, uncovered, on medium (50 percent) for 1 1/2-2 1/2 minutes or until cheese melts. (Or arrange on baking sheet and place under heated broiler for about 2 minutes or until cheese melts.) Serve immediately.

To warm sandwiches, always wrap in paper towel to absorb excess moisture or place on bacon rack or tray to prevent breads from getting soggy on bottom. Also use lower power setting such as medium-high (70 percent) or medium (50 percent) for even heating.

VARIATION:

FOR PIZZA CHEESE TOASTS:
Spread English muffins with your favorite pizza sauce and replace part of the mushrooms with thinly sliced green pepper. Use mozzarella instead of Gouda cheese.

Servings: 2
Source: 125 Best Microwave Oven Recipes by Johanna Burkhard by Johanna Burkhard