Mushroom Cheese Canapés

This recipe came about years ago because a local grocery had a “Manager’s Special” on sliced fresh mushrooms. After two mornings of mushroom and cheese scrambled eggs, it was obvious that I had to do something with the rest of those fungi.

I decided to try combining some ideas from other recipes to make my own version of a cheese and mushroom canapé. Success! They disappeared before the first glasses of wine were emptied! Once when we served them, a friend who happens to be a very good cook asked for the recipe, so you may want to try these too.

They are really easy to make and eat.

INGREDIENTS:

8 to 10 slices French bread, depending on size
4 ounces chopped mushrooms
1 T butter
1/16 tsp. powdered garlic
1/16 tsp. salt
3/4 cup French fried onions
1 – 1 1/2 T mayonnaise or miracle whip
3/4 – 1 cup grated sharp cheddar cheese
1/2 tsp. Worcestershire sauce
1/2 – 1 tsp. grated parmesan cheese
1/2 – 1 tsp. dried or fresh chopped parsley

PROCEDURE:

Move a rack to the top position and preheat the oven to 500 degrees.

Grate a generous three-quarters of a cup of good sharp cheddar cheese. Clean and chop the mushrooms into a quarter to half-inch dice. Cut and toast eight to ten half-inch thick slices of French bread.

Arrange the slices of toast on a baking sheet. Over medium heat, melt a tablespoon of butter in a small skillet and braise the chopped mushrooms until they start to turn golden. Add a dash of garlic powder and salt to the mushrooms while they are cooking.

Turn the heat to low and stir the onion rings, mayonnaise, cheese and Worcestershire sauce into the mushroom and onion mixture. Remove the pan from the heat and spread the mixture on the toasted bread slices. Dust them with parmesan cheese and dried or fresh chopped parsley.

Bake in a hot oven on an upper rack four to five minutes until the mushroom mixture is just beginning to brown. Serve the warm slices whole or cut in halves or quarters.

NOTE: You can make these canapés ahead of time and bake them when your guests arrive. You may need to increase the baking time by two or three minutes if the slices are cold when you put them in the oven.

Avatar of Chuck Rang

About Chuck Rang

Born in Ashland, Wisconsin, grew up near Hayward, lives in New Richmond, messing around in kitchens more than 60 years.
This entry was posted in Appetizers, Side dishes and tagged . Bookmark the permalink.

One Response to Mushroom Cheese Canapés

  1. Beth says:

    These sound utterly awesome!

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