My friend CC couldn’t stop raving about this Paula Deen recipe. I think she ate it 3 days in a row! I doubled it and used low carb toast points, but otherwise stayed faithful — even though the idea of the canned mushrooms scared me. I am glad I took CC’s suggestion to chop them finely!
- 1 cup mayonnaise
- 4 oz. canned mushrooms, stems and pieces
- 1/2 cup shredded Parmesan cheese
- 2.8 ounces French fried onions
- Pumpernickel cocktail bread, slightly toasted (I used toast points made from low carb hot dog buns)
Drain the canned mushrooms. Chop them very finely. Get out a big mixing bowl and all your ingredients. Put your grated parmesan cheese in.
Add the mayo, french fried onions and the mushrooms. Mix well. Spread thickly on your slightly pre-toasted cocktail bread (or low carb toast points). Broil for 2-3 minutes, until topping is bubbly.
If you don’t think you’re going to need this much at one setting for the number of people you’re serving, cut the recipe in half. It’s not nearly as good the next day. When you first make it, the onions are still crunchy and they stay that way while being broiled. If you make up the topping ahead of time and store it in the fridge, the onions get soft and you lose some of the character of the dish.
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