Mushroom Toast Cups
Description
These mushroom cups feature toasted white bread bottoms filled with a savory, creamy filling topped with Parmesan for a fun, delectable hot appetizer.
Ingredients
•
1 1/2 (1 pound) loaves sliced white bread
•
2 tablespoons butter
•
1/2 pound fresh mushrooms, finely diced
•
1/2 cup onion, finely diced
•
2 tablespoons chopped fresh parsley
•
1 tablespoon fresh lemon juice
•
1/2 teaspoon salt
•
1/8 teaspoon ground black pepper
•
1/8 teaspoon ground cayenne pepper
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1/2 cup half-and-half
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1 tablespoon all-purpose flour
•
1/2 cup Parmesan cheese, grated
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Use a small cookie cutter to cut rounds out of bread. Press rounds into ungreased mini muffin tins.
3
Bake in the preheated oven until golden, 8 or 9 minutes; watch them closely as they bake fast. Turn out bread cups to cool.
4
Heat butter in a large skillet over medium heat. Cook and stir mushrooms and onion in hot butter until soft, about 8 minutes. Season with parsley, lemon juice, salt, pepper, and cayenne pepper. Pour in half-and-half, then gradually stir in flour until mixture is thickened.
5
Fill bread cups with mushroom mixture and top each with a sprinkle of Parmesan. Place on a lightly greased baking sheet.
6
Bake in the preheated oven until cheese is melted, 10 to 12 minutes.