Appetizer - Mushroom Canapes

By KeyIngredient

Paula Deen - Try using fresh mushroom sautéed in butter instead of canned.

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup freshly grated Parmesan cheese
• 2 oz drained canned mushroom pieces and stems
• 1/2 (2.8-ounce) can French-fried onion rings
• 1 8-ounce loaf or party rye pumpernickel bread (slightly toasted) cut into circles if desired
• fresh chopped parsley

Preparation

Step 1

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.