Ingredients

• Herbed Cheese Spread
• 1 teaspoon minced garlic
• salt to taste
• 1/2 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 tablespoons milk
• 8 oz. cream cheese, softened at room temperature


• Sautéed Mushrooms
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 white mushrooms, cleaned and sliced
• 1 tablespoon balsamic vinegar


• Pizza Bagels
• 6 bagels (onion, honey wheat, everything, sour dough, plain or sesame), sliced in half
• 1 1/2 cups shredded mozzarella cheese
• 3/4 cup artichoke hearts, cut into 1/2 inch pieces
• 3/4 cup roasted red peppers, cut into 1/2-inch-long pieces

Directions

Preheat oven to 350° F.


In a medium mixing bowl, mix with a fork cream cheese, garlic, salt to taste (a dash or two), pepper, basil, oregano and milk. Set aside.


Melt butter in a non-stick skillet over medium-high heat. Add salt and pepper and mix with a spatula to evenly blend with butter. After 15-30 seconds, add sliced mushroom and toss to evenly coat. Sauté mushrooms for 8-10 minutes, or until mushrooms have reduced in size and have turned golden brown in color. Stir in balsamic vinegar and heat for an additional 30 seconds. Remove from heat and set aside.


Spread cream cheese mixture on bagel halves (Note: Cream cheese may be divided evenly to accomodate each bagel slice or used as desired). Top with shredded mozzarella, artichokes, roasted red peppers and sliced mushroom.

Place topped bagels on a baking sheet and bake in oven for 7-9 minutes, or until cheese has begun melting and if desired, begins to turn brown.