Ingredients

　　1 cup mayonnaise

　　1/2 cup freshly grated Parmesan

　　One 4-ounce can mushroom pieces and stems, drained

　　One 2.8-ounce can french-fried onion rings

　　One 12-ounce loaf of Pepperidge Farm party rye or pumpernickel

　　In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel. Place the canapés on a baking sheet and broil until the topping is bubbly.

　　Paula Deen's Kitchen Classics