Show: Paula's Home CookingEpisode: Dinner for Two
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In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel. Place the canapes on a baking sheet and broil until the topping is bubbly.
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Bobby’s taken his favorite dishes from home and reworked them to be lighter, leaner and just as delicious. Paula’s Recipes Get Healthy
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Photo: Mushroom Canapes Recipe
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By carol128_4256733
Semmes, AL
on December 31, 2011
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easy and tasty!!!!!
By christlo
Tustin, CA
on November 18, 2011
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I make these canapes for every occasion. People request them! I triple the recipe to make a lot of them. The mix stays in the refrigerator for a few days if you need it to. I prefer the jar of mushroom parts to the can. (The canned mushrooms are beige/pink, and the jar'd mushrooms have nicer color. I prefer these little melba toasts to the bread. They are crunchier and bite sized so people can just grab them. If you go with the bread be sure to really toast it like a crouton. Be sure to add the finely chopped parsley over the top just before serving. It gives them a fresher look.
By mrsj51_9372788
phippsburg, ME
on October 08, 2011
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These are delicious and EASY! If you want complicated ... try another recipe! Thanks Paula. My gourmet friends love them too!
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