These are perfect, bite-size mushroom appetizers that are always a hit at parties and family gatherings alike. Even the little ones love them - just don't tell them they're made with mushrooms! The recipe comes from a French-Canadian grandmother whose kitchen creations are magnifique.

Ella
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

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  • 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

118 calories; 4.6 g total fat; 11 mg cholesterol; 328 mg sodium. 16.5 g carbohydrates; 2.9 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2014
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. Read More
(10)

Most helpful critical review

Rating: 3 stars
01/11/2019
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7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/01/2014
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. Read More
(10)
Rating: 5 stars
12/01/2014
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. Read More
(10)
Rating: 4 stars
06/03/2015
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! Read More
(4)
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Rating: 5 stars
10/03/2016
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! Read More
Rating: 3 stars
01/10/2019
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