Mushroom Canapes

I really wanted to love this recipe but I wasn’t a fan. At first the mixture tasted just like mayo, but once the onions softened up the mayo flavor turned into a nice onion flavor. All in all I didn’t find this recipe to be anything special. My family on the other hand really liked it and enjoyed having it with dinner. I suppose it’s just a personal choice.  

I think this recipe has potential but it’s just finding a good combination of all the ingredients to make it work. Honestly I think it could have used a lot roasted garlic and leaving out the mushrooms. Honestly the mushrooms added nothing to the recipe. 

  • 1/2 cup mayonnaise
  • 1/4 cup freshly grated Parmesan
  • 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


  1. In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. 
  2. Spread on lightly toasted party rye or pumpernickel. 
  3. Place the canapes on a baking sheet and broil until the topping is bubbly.

Original Recipe Source

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