Smoky Gorgonzola Muffin Rounds

- 6 Bays English Muffins, split and toasted
- 1 tablespoons olive oil
- 10 ounces white mushrooms, chopped
- 4 slices cooked bacon, crumbled
- 1/8 teaspoon black pepper
- 1/4 cup sour cream
- 1/4 cup crumbled gorgonzola cheese
- 1 tablespoon fresh chopped parsley
- 1 tablespoon flavored breadcrumbs

Preheat broiler and place toasted muffins on a baking sheet. In a large nonstick skillet, sauté mushrooms over medium-high heat for about 8 to 10 minutes or until tender and liquid is evaporated. Stir in bacon, pepper, sour cream and gorgonzola cheese and cook until bubbly. Remove from heat. Spoon about ¼ cup mushroom mixture onto each muffin half. Sprinkle with parsley and breadcrumbs. Broil for about 5 minutes or until bubbly and lightly browned.

Submitted by Lisa Grant of Cherry Hill, NJ.

Makes 6 appetizers.