The only Canape Recipe you’ll want to serve for a party! Carmelized onions, sauteed mushrooms, bacon, and cheese come together with parsley and are baked to a melty gooey appetizer! These Hot Mushroom Canapes are easy to make for brunch ideas or any occasion where catering is involved! They are the best when it comes to mushroom food!
Hosting a party and need more Appetizer ideas? Check out our Hot Shrimp Dip served with toasted crostini slices, Smoked Salmon Canapes, or Cold Mushroom Canapes! Canape appetizers are perfect catering food for large crowds as they make a platter look good and are easy to serve guests.
What Are Canapes?
Canapes are a savory-finger food, typically eaten over a small piece of bread or pastry, and is known as formal party food before dinner (aka wedding canapes.) Although a canape definition may sound too elegant, don’t let the pronunciation fool you, these canapes are so easy to make and can be made days in advance for a special gathering or event!
Now that we got the meaning down, I want to say, these hot mushroom canape sandwiches are extremely addictive! You can make and plate them right away or make the filling in advance and top them over French baguette slices later. Spread the filling over a small piece of bread or turn mushroom canapes into a bigger sandwich and make open-faced mushroom melts. The fact of the matter is mushrooms make a fantastic canape recipe I have never thought I would love!
Furthermore, this has got to be one of my favorite mushroom recipes! Thanks to my friend Alina, who brought over a pan of these appetizers for lunch, I discovered how truly good a mushroom dish can be! I literally couldn’t stop eating these!
To make these mushroom canapes simply saute a few ingredients and toss them in with everything else before spreading them over bread slices. We like to toast these canapes in the oven for the cheese to melt and serve them warm–it is literally one of the BEST canape recipes I’ve ever tried!
I use Baby Bella mushrooms but white button mushrooms will work too. When you’re ready to serve these creamy gooey melts, transfer them to a platter and call it a party! What is your favorite canape recipe? Comment me below to name your favorite version of party canapes and let me know what you think of these! Enjoy!
Ingredients for Mushroom Canapes:
You probably have everything you need to make these mushroom canapes!
- French Bread- use a small French Baguette for this canape recipe.
- Baby Bella Mushrooms- or white button mushrooms.
- Onion- use sweet Vidalia or any white onions.
- Butter- unsalted sweet butter.
- Bacon- I make a batch of my Freezer Bacon and take out as many as I need for recipes like this.
- Garlic- use a garlic crusher and press 4 garlic cloves.
- Seasoning- salt and dried parsley are all the spices and herbs you need for a flavorful mushroom dish!
- Cheese- I used a Mexican Fiesta blend cheese that was already pre-shredded and finely grated.
- Mayonnaise- I interchange between Dukes, Hellmann’s, or Kraft Mayonnaise.
Types of Mushrooms To Use?
Use easily available Baby Bella Mushrooms for these hot canapes. White button mushrooms will work too, so whichever kind of mushrooms you use, be sure to wash them and remove any black debris. Typically white button mushrooms or Baby Bella Mushrooms take up to 10 minutes to cook and are easy to saute.
What Kind Of Cheese Can I Use?
Depending on the types of canapes you make, the kind of cheese you use can vary. However, these hot canapes go best with good melting cheese, like a Fiesta blend (Mexican Cheese), Cheddar and mozzarella cheese, or Monterey Jack and Colby.
Avoid sharp and over-aged cheeses for this savory mushroom filling. Were going for an easy to melt cheese that melts seamlessly and is mild in flavor. I used a Fiesta blend cheese from Walmart that was already shredded and ready to use.
Best Bread For Canapes?
Use dense and chewy bread such as a French Baguette for canapes. French bread is typically a smaller loaf of bread and has a nice crisp crust. I like to bake my own French Baguettes at home however, most grocery stores offer fresh baguettes at the bakery or par-baked French bread that you can finish baking at home.
Can I Make These In Advance?
To Make Canapes in advance, make the filling earlier and do all the prep work at least 3 days in advance for best results. Store the filling in an airtight container and keep refrigerated until needed.
Meanwhile, slice the French bread into 3/8″-1/2″ thick slices. Keep the bread stored in a gallon-sized freezer bag and keep frozen until the night before baking. Thaw the bread slices completely before assembling and baking the canapes.
Note: freezing bread retains the freshness and helps prevent the bread from going stale. Stale bread will make a drier and crispier piece of bread once baked.
Baked canapes, can keep in the fridge for up to 3 days. Simply reheat in the microwave or revive the crispiness of the bread by reheating them in a 350°F oven for 5-8 minutes. See my make-ahead instructions for making these canapes in advance.
What Is A Canape Plate?
Canape plates are small appetizer plates, typically smaller than a salad plate to hold only a few hors d’oeuvres. Think of a mini-size plate usually served under a teacup.
How To Make Mushroom Canapes?
These vegetarian canapes can be vegan with vegan-approved cheese and mayo. I love these so much I wouldn’t mind having them as Christmas party canapes! So, sautee these vegetables and don’t skimp on the butter–it’s where the flavor is!
To begin, make sure you wash and dry your mushrooms.
- Preheat your non-stick pan or skillet over medium heat.
- Dice your onion and add to the hot pan with 2 tbsp of unsalted butter. Carmelize for 3-5 minutes until translucent and lightly browned. Transfer fried onions to a medium-sized bowl.
- Place the same skillet back over the heat and add another 2 tbsp of butter and all the chopped mushrooms. Sautee the mushrooms until most of the mushroom juices have evaporated (about 5 minutes.) Add to the onions.
- To the fried mushroom and onion mixture add crushed garlic and all the remaining ingredients. I like to combine all the ingredients together when it’s warm from the skillet, so the cheese can semi-melt and become wet. This also helps make for a velvety mushroom topping.
- Keep in an airtight container until needed.
- To bake canapes, arrange sliced French bread over a large baking pan. Place a heaping tablespoon of filling over each slice and slightly spread out.
- Bake at 350°F for 8 minutes. Don’t overbake, the cheese will dry out.
Note: I don’t drain any of the fats or liquid after sauteeing. This makes a creamy and silk filling.
Smoked Salmon canapes are best cold and spread with cream cheese or softened butter spread. Here are some ideas for hot canapes that you can customize;
- Tuna Canape- make tuna melts or just mix with mayo and diced tomatoes with black pepper.
- Chicken Canape- mix together canned chicken, Mexican cheese, mayo, and diced tomatoes.
- Crab Canapes- shred crab meat and mix with mayo, crushed garlic, and mozzarella cheese.
- Lobster- chop lobster and mix together with swiss cheese and melted butter to make a seafood canape! Add garlic salt and Old Bay seasoning to bring out the seafood flavors.
- Leftover Ham or Turkey- got leftover ham or turkey from Christmas or Thanksgiving dinner? Chop those up and toss them in cheese to melt and make canapes!
Are Mushrooms Good For You?
Although mushrooms are rich in antioxidants, they are categorized as a vegetable for cooking purposes. Nutritional benefits vary depending on the type of mushroom. Generally, mushrooms are low-calorie and high in fiber vegetables with vitamins and minerals.
What To Eat Mushroom Canapes With?
Mushroom canapes are a delicious snack or appetizer alongside many main dishes. Here are some ideas to blend into your menu!
- Serve to a hot bowl of soup. We served it with Borscht before.
- Make a batch of hot canapes along with other cold sandwiches for a lunch variation!
- Pair it with green Salads.
- Canapes go well with Pasta.
- Top it over multigrain toast and make a hot and filling mushroom sandwich.
What is Hors d’oeuvres?
Hors d’oeuvres is a savory appetizer, usually small in size and served before a meal. It is a popular reception food and falls into the same category of finger foods and canapes.
Mushroom Canape Tips:
- Use a chewy and crusty loaf of bread like a French Baguette. This mushroom topping makes enough for 1 small French baguette.
- Don’t drain any of the fats or liquid after sauteeing. This makes a creamy and silk filling.
- Freezing bread retains the freshness and helps prevent the bread from going stale. Stale bread will make a drier and crispier piece of bread once baked. If you bought French bread freeze it until needed.
- Make this mushroom canape recipe in advance for special guests or events.
- You don’t even need Canape plates for appetizers this small! Use a food tissue or napkin to grab this and go!
- Use brown shitake mushrooms for more flavor.
- To cook mushrooms saute until juices release and evaporate.
- Fried mushrooms are best pan-seared from the skillet.
- These mushroom canapes are delicious hot or cold.
More Mushroom Recipes:
- Stuffed Mushrooms Recipe
- Creamy Mushroom Gravy– pour over steak, potatoes, or pasta!
- Chicken with Mushroom Sauce
- Loaded Baked Potato Casserole with Chicken and Mushrooms
More Appetizers To Try:
- Costco Smoked Salmon
- Smoked Salmon Tea Sandwiches (Canapés)– add sliced cucumbers for cucumber canapes.
- Russian Tea Sandwiches- top with caviar if desired.
- Russian Eggplant Appetizer- tomato and bread appetizers with roasted eggplants.
Handy Equipment For Making Canapes:
- Food Storage Bowls- perfect for making this mushroom filling in advance.
- Cutting Board– for chopping the onions and mushrooms.
- Sharp Knife– is needed for cutting some of the ingredients.
- 11-inch Skillet- for sauteing mushrooms and onions.
- Commercial Baking Sheet– large enough to fit all 21 slices of canapes and bake.
- Silicone Baking Mats– save money on parchment paper and reuse these mats for your baking needs.
How to Make Hot Mushroom Canapes:
Hot Mushroom Canapés
- 1 non-stick skillet
- 1 food container or bowl
- 1 French Baguette (sliced)
- 8 oz Baby Bella mushrooms (coarsely chopped)
- 1/2 onion (diced)
- 4 cloves garlic (crushed)
- 4 Tbsp unsalted butter (divided)
- 3 slices cooked bacon (chopped)
- 1/3 cup mayonnaise
- 1/4 tsp salt
- 1 cup heaping Mexican cheese (finely shredded)
- 1/4 cup dried parsley
- Saute the onions in 2 Tbsp of butter until lightly caramelized (about 3 minutes.) Transfer to a medium-sized bowl.
- In the same skillet add 2 Tbsp of butter and sautee all the mushrooms until most of the liquid evaporates (about 5 minutes.) Add to the onions.
- To the onion and mushroom mixture add the remaining topping ingredients and mix well. Keep refrigerated until needed or use immediately.
- To bake canapes, arrange French bread slices over a large baking pan. Place a heaping tablespoon of filling over each slice and slightly spread out topping.
- Bake at 350°F for 8 minutes. Don't overbake, the cheese will dry out.
- Bacon Substitute: use 3 Tbsp of bacon bits.
- Don't drain any of the fats or liquid after sauteeing. This makes a creamy and silk filling when mixed with the cheese.