- 4 pocket bread rounds (6 in. wide)
- ¾ cup shredded Swiss or fontina cheese
- 2 to 3 teaspoons chutney
- ½ pound mushrooms
- 1 tablespoon butter or olive oil
1. In a food processor, mince mushrooms. 2. In a 10- to 12-inch frying pan, combine mushrooms and butter. Stir often over high heat until juices evaporate and mushrooms start to brown, 5 to 7 minutes. 3. Lay pocket bread rounds cupped side up on a baking sheet and scatter the mushroom mixture equ...