Preparation / Directions:
Cut four 1-inch bread rounds from each slice of bread. On cookie sheet,
toast lightly on 1 side under broiler; set aside. In food processor or
medium
bowl, combine cream cheese and egg yolks. Add garlic and salt and blend
well.
Thinly coat untoasted side of bread rounds with cheese mixture.
Saute mushroom caps in cutter. Drain on paper towels. Place 1 mushroom cap
on top of each prepared bread round and fill with remaining cheese mixture.
Sprinkle with paprika for color, if desired. Up to this point, mushroom
rounds can be prepared in advance and refrigerated for up to 8 hours. To
serve, broil until lightly browned.
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