These delicious, bite-sized mushroom appetizers are a hit at both parties and family get-togethers. Just don’t tell the kids they’re made with mushrooms since they’ll hate them! The recipe is from a French-Canadian grandmother who makes beautiful things in the kitchen.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 4 dozen appetizers |
Ingredients
- cooking spray
- 3 green onions
- 1 (10 ounce) can mushroom pieces, drained
- 2 tablespoons butter
- 2 tablespoons cornstarch
- ½ cup half-and-half
- salt and ground black pepper to taste
- 1 pinch garlic powder, or to taste
- 10 slices sandwich bread
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Chop green onions and mushrooms very finely, to a nearly paste-like consistency.
- Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder.
- Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.
- Bake in the preheated oven until bread is browned, about 10 minutes.
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 329 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made it many times and it’s delicious. Always meets with approval from our guests.
I have been looking for this recipe for so long. Only difference is we always cut the crust off and used flavored cream cheese instead of cream and corn starch. Made them again and used garlic and herb cream cheese and my hubby was so happy… They’re back… Thank you.. thank you !
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Easy, delicious appetizer. I halved the amount so I thickened the mushroom mixture with grated Parmesan cheese instead of corn starch and added a bit of thyme. Will make again!
The instructions really don’t say how to place the bread rounds on the baking sheet…seam side down or cut side down? I started out cut side down and then saw that they were oozing out a bit and browning too much on the end. I pulled them out of the oven and continued to bake seam side down, and that’s what I would do in the future for a nicer presentation. The mushroom flavor is intense and fantastic. The only negative comment I have is that they are a little on the dry side and could benefit from a flavorful dipping sauce…thinking roquefort/blue cheese or maybe even honey mustard. It didn’t say to cut the crusts off the bread, but I did (just looks better) and I used fresh mushrooms (not canned) pulsed in my mini chopper. I’ll make these again and, hopefully, I’ll be able to find a complementary dipping sauce. They are great finger food, definitely 1-bite, and taste really good!
Absolutely awesome, amazing and magnifique! Had a potluck with 12 people and they all requested the recipe. I hate chopping so I did pulse the mushrooms and onion in a small food processor. I think this would also be good on those small cocktail bread slices baked and served more open face. As you might guess I hate putzing since the recipe sounded good I figured a way to minimize the putzing and still have a great recipe.