Real Recipes From Real Home Cooks ®

caramelized onion & rosemary mushroom canapes

★★★★★ 2
a recipe by
Melissa Sperka
Greensboro, NC

These canapes were one of three finalists in a recent pretzel crisp competition. The judges of the competition loved them so much that the makers of pretzel crisps, The Snack Factory, are publishing this recipe along with my other two entries,in their cookbook! I wanted to share the recipe with you, because this topping would also be incredible on toasted sour dough bread, pita crisps, or my personal favorite. toasted polenta rounds. You can use any of your favorite appetizer breads, crackers or crisps! Vegetarians and meat lovers alike will love these bite sized nibbles of Italian flavors!

★★★★★ 2
serves 6-8
prep time 20 Min
cook time 15 Min

Ingredients For caramelized onion & rosemary mushroom canapes

  • 24
    garlic parmesan pretzel crisps [i used the snack facotry brand]
  • 1 lb
    baby portabella/button/cremini mushrooms
  • 1 lg
    sweet onion [vidalia or oso sweet]
  • 4 oz
    crumbled goat cheese
  • 3 1/2 Tbsp
    olive oil divided
  • 3 Tbsp
    fresh chopped rosemary
  • 2 Tbsp
    balsamic vinegar
  • 1 tsp
    minced garlic cloves [ around 2 cloves]
  • 1 tsp
    granulated sugar
  • salt & black pepper to taste

How To Make caramelized onion & rosemary mushroom canapes

  • 1
    Chop the mushrooms into bite size pieces. Quarter and thinly slice the onion. In a medium saucepan, drizzle two tablespoons of olive oil, then add the sliced onion. Season with salt and black pepper to taste. Cook over medium-high heat for 3 minutes, then lower the heat to medium-low. Continue to cook the onions for another 10 minutes stirring occasionally. Add 2 tablespoons of balsamic vinegar and 1 teaspoon of sugar. Cook for another 2 minutes until the sugar has dissolved and the vinegar has evaporated, then remove the caramelized onions from the heat.
  • 2
    While the onions are caramelizing, in a separate saucepan over high heat add 1 1/2 tablespoons of olive oil and all of the 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 of chopped rosemary and 1 teaspoon of minced garlic. Cook for another 2 minutes, then remove from the heat
  • 3
    To assemble, place 24 pretzel crisps on a serving platter. Divide the mushrooms and the caramelized onions evenly on each pretzel crisp. Sprinkle with approximately ½ teaspoon of goat cheese on each canapé and garnish with the remaining 2 tablespoons of chopped rosemary. Serve warm or at room temperature. Yield: 24 canapés Cook's note: 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. Pretzel Crisps are usually located in the Deli section of the grocery store.

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