Mushroom And Cream Cheese Canapes Recipes

MUSHROOM AND CREAM CHEESE CANAPES

Steps:

• Mix together the cream cheese, butter, and egg yolk until very smooth.
• Mix in the Parmesan cheese, pepper, mushrooms, and scallions until well mixed.
• Preheat the broiler.
• Arrange the baguette slices on a broiling pan.
• Top each baguette slice with about a tablespoon of the mushroom mixture.
• Broil four inches from the heat for 3-5 minutes, or until hot and bubbly.
• Serve hot.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

CHEESE MUSHROOM CANAPES

Steps:

• In a small bowl, combine the first seven ingredients. Spread 1 tablespoon mixture over each bread slice; place on ungreased baking sheets. Bake at 350° for 9-11 minutes or until bubbly. Serve warm.

HEARTY MUSHROOM CANAPES

Steps:

• In a small bowl, combine the first three ingredients; mix well. Lightly toast bread; while still warm, use a 3-in. heart-shaped cutter to cut a heart out of each slice. Spread mushroom mixture over bread and sprinkle with Parmesan cheese., Place on a baking sheet. Bake at 350° for 15-20 minutes or until cheese is bubbly. Serve immediately.

SIMPLE SAVORY MUSHROOM CANAPES

Steps:

• Slice your bread . Remove crust. Cut into squares or use cookie cutters to get fun shapes. Spray your skillet with non stick spray (or lightly coat with butter) Toast your breads on ONE side over low -med low heat till buttoms and golden brown.
• Cut your mushrooms up relatively small. Mince your onion. Saute in garlic till soft. Add a bit of garlic salt. Blend in your flour and cream. Mix well. Cook several minutes more.
• Now pile your mushrooms up in the center of your toasts. Serve right away. Garnish with fresh chopped chives, parsley or watercress sprigs if you like.
• My Grandmother always spread a tiny bit of mayo on each toast before adding any topping. I usually spread a bit of cream cheese or butter. All totally optional.