Grilled Mushroom and Cheese Canapés
Ingredients Needed for Grilled Mushroom and Cheese Canapés
- 8 slices Aunt Millie’s 100% Whole Wheat Bread
- 8 tablespoons butter, softened and divided
- 1 pound cremini mushrooms, slices
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup dry white wine
- 2 tablespoons flat-leaf parsley, chopped
- ½ pound Fontina cheese, grated (easier to grate if it is chilled) Discard rind
Directions | Yield: 32 servings of Grilled Mushroom and Cheese Canapés
- Melt 2 Tablespoons of butter in a medium pan.
- Add mushrooms and cook until the liquid the mushrooms give off is evaporated, about 8-10 minutes.
- Season with salt and pepper.
- Add the wine and boil, stirring occasionally, until liquid has once again evaporated, about 5-7 minutes.
- Cool mushrooms to room temperature.
- While those are cooling, cut crusts from the bread slices and cut into quarters.
- Lightly coat both sides of bread slices with butter, and brown on both sides in a pan, or on a griddle.
- Toss the mushrooms and parsley together.
- Top each bread portion with 1 tablespoon of the mushroom and parsley mixture.
- Top with grated cheese and broil and broil until cheese is melted, about 2-3 minutes.
- Serve while warm and enjoy your Grilled Mushroom and Cheese Canapés!
