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Mushroom Bell Pepper Canapes on a table

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 hold or cold!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 160kcal


  • 1 lb mushrooms
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 medium onion
  • salt to taste
  • 4 oz cream cheese softened at room temperature
  • 3 garlic cloves
  • 1 baguette
  • parmesan for garnish


  • Dice the mushrooms into small pieces.
    A red and green bell pepper, mushrooms, and a full onion on a table
  • 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.
    Mushrooms being sautéed on a skillet
  • 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.
    Sliced 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.
    All veggies in a skillet
  • Slice the baguette into your desired thickness (about 1/3 of an inch is good).
    Baguette being slice into 1/3inch sliced pieces
  • In a small bowl, combine the softened cream cheese with pressed garlic. Spread a spoonful of cream cheese onto each bread slice.
    Cream cheese in a bowl with 3 garlic cloves next to it
  • Top each bread slice with the sautéed vegetable mixture and garnish with grated parmesan. Serve cold or warm. Enjoy!
    Mushroom Bell Pepper Canapes on the table and in rows on a plate


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