Mushroom Canapés

Name: Mushroom Canapés
Yield: yields 15 canapes
Ingredients: 1 cup mayonnaise; 1/2 cup freshly grated Parmesan; One 4-ounce can mushroom pieces and stems, drained; One 2.8-ounce can french-fried onion rings; One 12-ounce loaf of Pepperidge Farm party rye or pumpernickel

December 14, 2011

Recipe information

Yield
yields 15 canapes

Ingredients

1 cup mayonnaise

1/2 cup freshly grated Parmesan

One 4-ounce can mushroom pieces and stems, drained

One 2.8-ounce can french-fried onion rings

One 12-ounce loaf of Pepperidge Farm party rye or pumpernickel

Preparation

In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel. Place the canapés on a baking sheet and broil until the topping is bubbly.

Paula Deen's Kitchen Classics

TagsMushroom Vegetable Parmesan Cheese Dairy Starter Snack Vegetarian Easy Broil Cookbooks

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.