Serves 8
40 min
Mushroom Bell Pepper Canapés
Recipe GLPRc3ed5505116585
Elegant open-faced appetizers featuring sautéed mushrooms and colorful bell peppers on crispy baguette slices spread with garlic-infused cream cheese and finished with a sprinkle of Parmesan. These savory canapés can be served warm or at room temperature, making them perfect for entertaining.
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Ingredients
1 pound mushrooms, cleaned and thinly sliced
1 green bell pepper, halved and cut into thin rings
1 red bell pepper, halved and cut into thin rings
1 medium onion, halved and cut into thin rings
3 garlic cloves, minced
4 ounces cream cheese, softened
1 baguette, sliced into 1/3-inch thick rounds
Parmesan cheese, grated, for garnish
Salt, to taste
Directions
Heat a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and become golden and tender, about 8-10 minutes. Season with salt to taste. Transfer to a plate and set aside.
In the same skillet, add the green and red bell pepper rings. Sauté over medium-high heat, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. Remove to a separate plate.
Add the onion rings to the skillet and sauté over medium heat, stirring occasionally, until they become translucent and tender, about 4-5 minutes.
Return the cooked mushrooms and bell peppers to the skillet with the onions. Toss gently to combine and heat through. Season with additional salt if needed. Remove from heat.
In a small bowl, mix the softened cream cheese with the minced garlic until well combined.
Toast the baguette slices lightly if desired, or use them as is. Spread each slice with a small spoonful of the garlic cream cheese mixture.
Top each bread slice with a generous spoonful of the sautéed mushroom and bell pepper mixture. Garnish with grated Parmesan cheese.
Serve the canapés immediately while warm, or allow them to cool and serve at room temperature.
