Savory Mushroom Canapés with Arugula Microgreens

These Savory Mushroom Canapés with Arugula Microgreens are an easy but elevated appetizer perfect for parties, wine tastings, holidays, or game-day gatherings. Fresh mushrooms are thinly sliced and sautéed, then combined with creamy mayonnaise, freshly grated Parmesan, and crispy French-fried onions before being spread over party rye or pumpernickel bread.

A finishing touch of fresh arugula microgreens adds a beautiful pop of green along with a slightly peppery bite that pairs perfectly with the rich mushrooms and Parmesan.

Garden-to-table tip: Microgreens are incredibly easy to grow right in your kitchen, even if you don't have a garden. You can find microgreen seeds and growing supplies in my Shopify shop and grow your own fresh garnish just steps from your kitchen.

Mushroom Canapés with Arugula Microgreens

Ingredients

1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1 (8-ounce) package fresh mushrooms, thinly sliced
1 (2.8-ounce) can French-fried onions
2 (8-ounce) loaves party rye or pumpernickel bread
Arugula microgreens, for garnish
Small amount of butter or olive oil, for sautéing the mushrooms

Instructions

1. Sauté the mushrooms

Heat a small amount of butter or olive oil in a skillet over medium heat. Add the thinly sliced fresh mushrooms and sauté until tender and lightly browned and most of their released moisture has evaporated.

Remove from the heat and allow the mushrooms to cool slightly. Roughly chop them if the slices are too large for the canapé mixture.

2. Make the topping

In a mixing bowl, combine the mayonnaise, freshly grated Parmesan cheese, sautéed mushrooms, and French-fried onions. Stir until evenly combined.

3. Assemble the canapés

Arrange the party rye or pumpernickel slices on a baking sheet. Spoon the mushroom mixture onto each slice and spread evenly.

4. Bake

Bake at 375°F for approximately 8–10 minutes, or until the topping is hot and the edges of the bread are lightly toasted.

For a little extra color on top, place under the broiler briefly at the end, watching carefully so the canapés do not burn.

5. Garnish and serve

Remove from the oven and top each canapé with fresh arugula microgreens just before serving.

Serve warm.

Serving Ideas

These little mushroom canapés are perfect for a wine tasting, cocktail party, holiday appetizer table, or an elevated game-day spread. The earthy mushrooms and Parmesan also pair beautifully with a smooth red wine with cherry, plum, oak, or spice notes.