Brie Mushroom Canapes
Toasted baguette with brie cheese and sauteed mushrooms. These Brie Mushroom canapes, open-faced sandwiches are great for parties as appetizers.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 canapes
- 12 oz mushrooms, sliced
- 8 oz brie cheese, sliced
- 1 ½ tsp canola oil (or olive oil)
- 3 Tbsp canola oil (or olive oil)
- ½ tsp garlic powder
- 1 baguette bread. sliced
- 1/2 cup mozzarella cheese, shredded
- sautéed asparagus, optional
- chopped ham, optional
- chopped spinach, optional
Preheat oven 375°F.
Slice baguette. Combine olive oil and powdered garlic, brush baguette slices. Bake 5 minutes.
Remove the rind from the brie. Slice into thin small slices, keep running the knife under water so the cheese won't stick. Set aside.
Slice mushrooms, sauté until mushrooms are golden, lightly season with salt and pepper.
Add the brie slices to baguette (if any slices are thick, with wet hands, flatten them). Add mozzarella cheese. Add the sautéed mushrooms (ham, asparagus, ham and spinach if desired). Bake another 3-4 minutes.
Calories: 88kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 138mg | Potassium: 72mg | Vitamin A: 1.4% | Vitamin C: 0.4% | Calcium: 3.8% | Iron: 2.4%