Cheesy Mushroom Canapes
Submitted by pandamom
Thick slices of French bread topped with a savory cheddar and mushroom spread spiked with dry mustard and Worcestershire, then broiled until bubbly. These cheesy mushroom canapés are a crowd-pleasing appetizer in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minThese little toasts punch well above their weight.
Chopped mushrooms get cooked in butter, then folded into a thick, savory mixture of shredded cheddar, dry mustard, and Worcestershire sauce.
Spread it generously onto French bread slices, pop them under the broiler, and watch them transform into golden, bubbly, irresistible bites.
A dusting of paprika and fresh parsley on top gives them that polished, party-ready look.
They’re the kind of appetizer that disappears from the tray before you can set it down.
Chef Tips
- Toast the bread on one side first, then spread the mixture on the untoasted side. This keeps the base crispy while the top gets bubbly
- Chop mushrooms coarsely so you get visible pieces in the spread, not a paste
- Make the spread ahead of time and refrigerate it. Just spread and broil when your guests arrive
- These pair brilliantly with a glass of dry white wine or a cold lager
Ingredients
Directions
In a saucepan, melt butter.
Add mushrooms and cook gently 2 minutes.
Add flour and stir into mushroom mixture.
Add cheese, mustard and Worcestershire sauce.
Stir well and heat through gently 2 minutes or until mixture begins to melt.
Remove from heat and season to taste with pepper.
Preheat broiler.
Toast bread on one side only.
Spread cheese and mushroom mixture on untoasted sides.
Broil in preheated broiler 3 to 4 minutes or until melted and bubbling.
Cut slices in half and sprinkle liberally with parsley and paprika.
Garnish with parsley sprigs, if desired, and serve hot.
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