To begin making the Bread Tartlets with Roasted Mushrooms, first preheat the oven to 200 C.
Butter the breads and keep them aside.
Heat oil in a pan on medium heat; add the mushrooms, baby corn and stir fry on high heat until wilted and all the water is evaporated from the mushrooms. Add the cheese, salt and pepper; and stir until well combined.
If you are adding the eggs (add them before the cheese and stir until it gets scrambled into the mushrooms), then add the cheese, salt and peppers. Once done, turn off the heat and keep the mushroom filling aside.
Press the buttered bread slices into the muffin holders with the buttered side touching the muffin base. Fill the bread cups with the mushroom filling and place in the oven. Bake until the bread changes color to a well toasted brown and you notice the sides are getting crisp.
Once the bread tartlets are toasted, turn off the oven; take the tray out of the oven, remove the break baskets and serve.
Serve Bread Tartlets Recipe filled with Roasted Mushrooms and Cheese along with Grilled Tofu Satay Recipe (Wrapped in Lettuce with Peanut Dipping Sauce) and Cucumbertini Recipe (A Refreshing Cucumber Cocktail) for your cocktail party.