Caramelized Onion and Rosemary Mushroom Canapes
These caramelized onion and mushroom canapes were one of three finalists in a pretzel crisp recipe competition. The Snack Factory included this recipe along with my other two entries, in their limited edition cookbook and on their packaging. I wanted to share the recipe with you, because this topping would also be incredible on toasted sourdough bread, pita crisps, or my personal favorite, toasted polenta rounds.
Helpful Tips for Making Canapes
- To make these canapes, you can use any of your favorite appetizer breads, crackers or crisps.
- This sweet onion and mushroom topping can easily be made ahead of time, then reheated and assembled when you're ready to serve your guests. They're a wonderful meat free option and a tasty choice for anytime snacking.
- It's always a good idea to have extra pretzels, pita's or crisp breads handy just in case you have extra toppings and can assemble more canapes than expected.
- Other easy appetizer recipes to try: Mushroom Caramelized Onion Goat Cheese Pizza, Bacon Spinach Crescent Pinwheels and these Maple Chipotle Barbecue Chicken Bites also made with pretzels.
- You may also enjoy this recipe for Jalapeno Cream Cheese Stuffed Mushrooms from Peas and Crayons.
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Helpful Kitchen Items:
Caramelized Onion Mushroom Canapes
- 24 garlic parmesan pretzel crisps
- 1 large sweet onion
- 3 ½ tablespoon olive oil divided
- salt and black pepper to taste
- 2 tablespoon balsamic vinegar
- 1 teaspoon granulated sugar
- 1 16 oz container baby portabella/button/cremini mushrooms (use your favorite)
- 3 tablespoon fresh chopped rosemary
- 1 teaspoon minced garlic
- 4 oz. crumbled goat cheese
- Drizzle a medium size saucepan with 2 tablespoon oil. Add onion. Season with salt and black pepper to taste. Cook over medium-high heat for 3 minutes, then add balsamic and sugar, mix well. Lower heat to medium-low.
- Continue to cook the onion for another 12-15 minutes stirring occasionally until reduced and golden.Remove from the heat.
- While cooking the onions, in a separate saucepan over high heat add 1 ½ tablespoons of olive oil and mushrooms. Lower the heat to medium and continue to sauté the mushrooms for 6-7 minutes until golden. Season with salt and black pepper to taste. Add 1 tablespoon rosemary and 1 teaspoon minced garlic. Cook for another 2 minutes, then remove from the heat.
- To assemble: Place 24 pretzel crisps on a serving platter. Divide the mushrooms and the caramelized onions evenly on each pretzel crisp.
- Sprinkle with about ½ teaspoon of goat cheese on each canapé and garnish with the remaining 2 tablespoons of chopped rosemary.
- Serve warm or at room temperature.