Instructions: In a food processor, mince mushrooms.

In a 10- to 12-inch frying pan, combine mushrooms and butter or olive oil. Stir often over high heat until juices evaporate and mushrooms start to brown, 5 to 7 minutes.

Lay 4 pocket bread rounds cupped-side up on a baking sheet and scatter the mushroom mixture equally on top of them. Sprinkle each with about 3 tablespoons shredded Swiss or fontina cheese.

Bake in a 400 degree oven until cheese melts and bread crisps, 5 to 7 minutes. Drizzle 2 to 3 teaspoons chutney (I prefer mango, but any will do) over each pizza and cut each round into quarters.

This recipe yields 16 pieces.

Comments: Use regular or whole-wheat pocket bread as the foundation for an appetizer or snack thats ready in less than 15 minutes.

Yield: 16 pieces

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