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Mushroom Canapés

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

  1. 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
TagsMushroomVegetableParmesanCheeseDairyStarterSnackVegetarianEasyBroilCookbooks
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