Toasted Mushroom Sandwiches

Saute mushrooms in 2 tablespoons butter; drain and set aside. Combine cream cheese and mushroom soup in a small bowl; beat with an electric mixer until smooth.

Add sauteed mushrooms, Worcestershire sauce and next 3 ingredients.

Stir until blended. Set aside.

Trim crust from bread slices; roll each slice with rolling pin to flatten.

Place 1 tablespoon of filling diagonally across each slice; fold opposite corners of bread to overlap in the center, securing with a wooden pick.

Sandwiches on an ungreased baking sheet.

Brush tops with butter.

Bake at 450° for 7 minutes or until lightly brown.