Friday, February 11, 2011

Mushroom Canapes

1/2 cup Mayonnaise
1/4 cup freshly grated Parmesan Cheese
2 oz. canned mushroom pieces and stems, drained
1/2 of 2.8 oz. can of French-fried onion rings
1 loaf (8 oz.) Party Rye or Pumpernickel Bread

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

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