MAJORCAN MUSHROOM TAPAS

Ingredients

• 1 cup BAYS^® English Muffin crumbs (about 1 muffin, finely chopped in food processor)
• 3 tablespoons olive oil, divided
• 4 teaspoons minced garlic, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup sliced almonds, crushed
• 1/3 cup shallots finely chopped
• 12 ounces mixed mushrooms, thinly sliced (button, cremini, shiitake, oyster)
• 2 tablespoons dry sherry
• 1/2 teaspoon salt
• 1 tablespoon finely chopped fresh thyme leaves
• 5 BAYS^® English Muffins, split and lightly toasted
• 1-1/2 cups mascarpone cheese, room temperature
• Thyme leaves (optional)

Instructions

• Combine crumbs, 1 tablespoon olive oil, 3 teaspoons garlic, pepper and almonds in large skillet. Cook over medium heat, stirring constantly, until crumbs and almonds are light golden brown. Remove from skillet and set aside to cool.
  
  
• Preheat oven to 350°F. Wipe out skillet. Add remaining 2 tablespoons olive oil, heating over medium heat. Sauté shallots and remaining teaspoon minced garlic until soft, about 2 minutes. Add mushrooms, sherry and salt; sauté until mushrooms are tender, about 10 to 12 minutes. Stir in thyme and continue to cook until most of liquid evaporates. Spread muffin halves with cheese. Top cheese evenly with mushroom mixture; place muffin halves on baking sheet. Bake until hot, about 5 minutes. Spoon muffin crumb and almond mixture over mushrooms. Garnish with thyme, if desired.