INGREDIENTS:6 cups sliced fresh mushrooms 1/3 cup butter or margarine, melted 48 slices sourdough or herbed bread* 48 3/4-oz. slices reduced-fat Swiss cheese 24 large eggs 48 medium slices of tomato, firm 1½ cups reduced-fat Parmesan-peppercorn or ranch dressing*DIRECTIONS:Sauté mushrooms in spray-coated or non-stick skillet. Keep warm. Lightly butter one side of each bread slice and place on grill. Place a slice of cheese on each bread slice; grill until golden. Keep warm, if needed. Fry ...
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