Hot Mushroom Canapés
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!
Equipment
- 1 food container or bowl
Ingredients
Ingredients:
- 1 French Baguette , (sliced)
Canape Topping:
- 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
Instructions
Directions:
- 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.
Notes
- 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.
Nutrition Facts
Hot Mushroom Canapés
Serving Size
1 canapé
Amount per Serving
Calories
113
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
14
mg
5
%
Sodium
184
mg
8
%
Potassium
88
mg
3
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
111
IU
2
%
Vitamin C
1
mg
1
%
Calcium
53
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
