8 baby bella mushrooms (these are Portobello mushrooms that are a little on the small side -- about 2 inches or so across.)
8 small cloves garlic
3 Tablespoons of butter
½ cup chopped parsley, divided
4 oz. sharp cheddar cheese
8 smallish rolls - I like the rosemary parmesan rolls from Trader Joe's, but any dinner roll sized roll will work
Dijon Mustard
Instructions
Preheat oven to 400 degrees
Wash the mushrooms and remove the stems. Place them stem side up in a baking dish.
Put about 1 clove minced garlic and 1 tsp butter on top of each mushroom. Add a sliver of cheese, and sprinkle with some of the chopped parsley.
Bake the mushrooms for 15 minutes
While the mushrooms are baking, heat the rolls slightly and cut them open. Spread one of the cut sides with a smear of mustard.
Place 1 mushroom in each roll, and serve immediately. If you like, you can use the rolls to sop up any extra mushroom juices in the baking pan prior to serving.
Recipe by The Domestic Front at http://www.thedomesticfront.com/mushroomslider/