Mushroom Toast Cups

Name: Mushroom Toast Cups
Total time: 70
Yield: 20
Ingredients: 1.5 (1 pound) loaves sliced white bread; 2 tablespoons butter; 0.5 pound fresh mushrooms, finely diced; 0.5 cup onion, finely diced; 2 tablespoons chopped fresh parsley; 1 tablespoon fresh lemon juice; 0.5 teaspoon salt; 0.125 teaspoon ground black pepper; 0.125 teaspoon ground cayenne pepper; 0.5 cup half-and-half; 1 tablespoon all-purpose flour; 0.5 cup Parmesan cheese, grated

Recipe by LKOSLOWSKI from allrecipes.com

Appetizer,Snack 1 Hr. 10 Mins.

Ingredients

20 servings

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1.5 (1 pound) loaves sliced white bread
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2 tablespoons butter
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0.5 pound fresh mushrooms, finely diced
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0.5 cup onion, finely diced
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2 tablespoons chopped fresh parsley
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1 tablespoon fresh lemon juice

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0.5 teaspoon salt
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0.125 teaspoon ground black pepper
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0.125 teaspoon ground cayenne pepper
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0.5 cup half-and-half
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1 tablespoon all-purpose flour
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0.5 cup Parmesan cheese, grated

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Use a small cookie cutter to cut rounds out of bread. Press rounds into ungreased mini muffin tins.
Bake in the preheated oven until golden, 8 or 9 minutes; watch them closely as they bake fast. Turn out bread cups to cool.
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.
Fill bread cups with mushroom mixture and top each with a sprinkle of Parmesan. Place on a lightly greased baking sheet.
Bake in the preheated oven until cheese is melted, 10 to 12 minutes.