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Mushroom Canapes Recipe

Mushroom Canapes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (113)

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Average Rating:

Total Reviews: 113

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  • on March 31, 2013

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    These flew off my tray last night at a dinner party! After broiling I cut the canapes on the diagonal for pretty triangles that were more bite sized. I doubled the recipe, cut back on the mayo, and increased the fresh grated Parmesan. If using jarred (not canned mushrooms, buy a top quality brand like Green Giant or Pennsylvania Dutch stems and pieces or chop sliced ones for more even distribution, and increase the onion rings. I will try fresh mushrooms next time. Toast the bread crisp and can store in a zip lock baggy. I made the mixture up the day before and added the French fried onions at the last minute so they would be crisp. I used Hellman's Real Mayonnaise as I didn't think Light would do as well. Spoon the mixture on the bread 1/2 hour ahead and broil in batches if entertaining a crowd so as to serve them hot. .

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  • on February 25, 2013

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    These are one of our favorite appetizers. The only problem with them is they go so fast. I haven't met anyone yet who doesn't love them. Thank you Paula for sharing this delicious recipe with us.

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  • on November 11, 2012

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    I decided to make these canapes for an appetizer at a last minute dinner get together. They were delicious, fast and SIMPLE to make. Everyone loved them! I substituted real mushrooms for canned, which I sautéed in some butter and cut back a bit on the mayo. Next time I will take another viewer's suggestion and subsitute the Rye party bread for a french baguette. I will definitely make this one again!

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  • on October 22, 2012

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    This is sooooooo good!! I have been making this for years at either Thanksgiving and Christmas. It's super easy and quick to make and use as a appetizer - they will be gone in minutes and everyone always asks for the recipe. I do cut back a little bit on the mayo - this is definitely not healthy and very sinful. Pumpernickel bread is usually on the bottom shelf in the area of the store (HEB specifically where the tortillas and Pita bread is.

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  • on August 03, 2012

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    This recipe was TOO SALTY for us Ya'all!!! Pumpernichol bread was hard to find...had to use Dark Rye and that did help a little to cancel out the SALTY ingredients!

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  • on March 09, 2012

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    This is very good. Fast, easy and delicious. I used a thinly sliced loaf of bagette which I did not toast. I like the "chew". I also used a can of cheese flavored Onion rings, only because that is what I bought by mistake. Everyone loves this, even the I hate mushroom people. I will be making this again and again.

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  • on December 31, 2011

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    easy and tasty!!!!!

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  • 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.

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  • 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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  • on July 07, 2011

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    These were tasty, I literally JUST had them for lunch with leftover tomato soup. After reading quite a few of the reviews, this is how I made them: I did use canned mushroom (4 oz. Would like to do with fresh next time, however, I think it does make it handy to keep the canned for a quick app/snack at the last minute, so I'm not going to knock that. I only used 1/4 c. mayo (I could have even scaled it back a tiny bit more. Used the full amount of parm, a little dijon, cayenne, green onion and a little garlic powder. To "guild the lily" I sprinkled with mozz cheese. I also baked them at 350* for about 15 minutes because I was afraid that just broiling wouldn't let them melt together really well. I think these would be great served with a glass of wine after a long day. :

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