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