Toast Stuffed Mushrooms

Place 50 grams of butter and 1 tablespoon of olive oil in a pan over medium heat.

Add 1 medium chopped onion and sauté until it softens.

Add 1 can of chopped mushrooms, a pinch of salt, and black pepper, and stir well.

Add 2 tablespoons of Worcestershire sauce and 1 tablespoon of mild soy sauce, then stir until the mushrooms are cooked and tender.

Remove the mushroom mixture from the heat and let it cool.

In a bowl, mix your desired amount of cheese with corn to prepare the second filling.

Cut the toast slices into circles using a circular cutter and then make a hole with a cup

Spread the cheese and corn filling on some of the toast slices, and spread the mushroom filling with the cheese on the other slices.

Brush the edges of the toast with beaten egg

Place the stuffed toast in a preheated oven at 180°C (356°F) until golden and crispy.