Grilled Mushroom and Cheese Canapés
-
35 min
-
32 servings
Elevate your appetizer game with Grilled Mushroom and Cheese Canapés. Crispy, bite-sized delights loaded with savory mushrooms, melted cheese, and a burst of gourmet flavor.
Ingredients
8 slices
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
-
Step 1
Melt 2 Tablespoons of butter in a medium pan.
-
Step 2
Add mushrooms and cook until the liquid the mushrooms give off is evaporated, about 8-10 minutes.
-
Step 3
Season with salt and pepper.
-
Step 4
Add the wine and boil, stirring occasionally, until liquid has once again evaporated, about 5-7 minutes.
-
Step 5
Cool mushrooms to room temperature.
-
Step 6
While those are cooling, cut crusts from the bread slices and cut into quarters.
-
Step 7
Lightly coat both sides of bread slices with butter, and brown on both sides in a pan, or on a griddle.
-
Step 8
Toss the mushrooms and parsley together.
-
Step 9
Top each bread portion with 1 tablespoon of the mushroom and parsley mixture.
-
Step 10
Top with grated cheese and broil and broil until cheese is melted, about 2-3 minutes.
-
Step 11
Serve while warm and enjoy your Grilled Mushroom and Cheese Canapés!
