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Recipe: Patsy's Hot Mushroom Canape

Serves: 4
Source: Teri White


30 button mushrooms caps (no stems) (brown or white will work) try to get them to be close in size

1/4 cup of butter to sauté mushrooms

30 bread rounds (for the mushrooms)

8 ounces cream cheese (I really prefer Philly)

1/2 t garlic salt

1 T finely chopped garlic is optional for the mushrooms

2 egg yokes


Cut bread rounds (or just buy the round pieces) and toast on one side under the broiler.
Keep a careful watch while doing this.
Sauté the mushrooms in the butter and garlic if so desired for about 5-minutes until slightly soft.
Mix the cream cheese, garlic salt and egg yokes together in a bowl. 
Place a small amount of the cream cheese mixture on each toasted bread round. (You can pipe this on if you like or just spoon it).
Place the mushroom cap on the top of the bread & cream cheese and broil until golden brown.

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