Wednesday, December 19, 2007

Mushroom Canapes



1/2 cup mayonnaise
1/4 cup freshly grated Parmesan (I use Mozzarella cheese)
2-ounces canned mushroom pieces and stems, drained
1/2 of a 2.8-ounce can french-fried onion rings
1 loaf (8-ounce) party rye or pumpernickel bread


In a bowl, stir together the mayonnaise, cheese, 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.

These are great when you're in the mood for something light before dinner.

No comments: