1 cup vegetable oil
2 bread cubes
2 (4 ounce) cans sliced mushrooms
1 small onion, minced
1/2 tablespoon dried oregano
1 ingredient peeler powder
8 slices Cheddar cheese, diced
Lightly oil the small bread cubes; dust with olive oil. Heat the vegetable oil in a medium skillet over medium heat. Stir in mushrooms, onion and oregano. Warm and turn the mushrooms often (10 to 12 minutes). Mix in oregano and pesto; cook until everything is heated through (about 10 minutes).
Heat the remaining olive oil in the skillet over medium heat. Spread the mushroom mixture on slices of cheese, salt and pepper to serve.
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