116 ozcontainer baby portabella/button/cremini mushrooms (use your favorite)
3Tbspfresh chopped rosemary
1tspminced garlic
4oz.crumbled goat cheese
Instructions
Drizzle a medium size saucepan with 2 Tbsp 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 1/2 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 Tbsp rosemary and 1 tsp 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.
Notes
It's always a good idea to have extra pretzels, pita's or breads handy just in case you have extra toppings and can assemble more canapes than expected.