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–+ servings
Canapés with mushrooms, onions and mushrooms.
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Mushroom Bell Pepper Canapés

Whether you’re looking for a party appetizer or just a light lunch, these delicious mushroom canapés are the perfect morsel. So easy & great hot or cold!
Course Appetizer
Cuisine American
Keyword canapes, Mushroom Bell Pepper Canapés
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 160kcal
Author Natalya Drozhzhin

Ingredients

  • 1 lb mushrooms
  • 2 large bell peppers red, yellow or green
  • 1 medium onion
  • 1 tsp salt to taste
  • 4 oz cream cheese softened at room temperature
  • 3 garlic cloves
  • 1 baguette
  • parmesan for garnish
US Units - Metric

Instructions

  • Dice the mushrooms into small pieces. Sauté the mushrooms on a hot skillet until they soften. As they cook, season them with salt. Remove them from the skillet and set aside.
    Sliced mushrooms in a bowl.
  • Slice bell peppers into half rings and sauté them on the hot skillet until they are softened. Remove them from the skillet and set aside.
    Bell peppers in a skillet.
  • Cut the onion into half rings and sauté them the same skillet until softened. Add cooked mushrooms and bell peppers into the cooking mixture and season them with salt.
    Onions cooking on a pan.
  • Slice the baguette into your desired thickness (about 1/3 of an inch is good).
    Sliced baguette on a cutting board.
  • In a small bowl, combine the softened cream cheese with pressed garlic. Spread a spoonful of cream cheese onto each bread slice.
    Cream cheese and garlic in a bowl.
  • Top each bread slice with the sautéed vegetable mixture and garnish with grated parmesan. Serve cold or warm. Enjoy!
    Bell peppers, mushroom and onion Canapés.

Nutrition

Calories: 160kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 241mg | Potassium: 316mg | Fiber: 2g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 33.5mg | Calcium: 47mg | Iron: 1.4mg