Description
These are divine hot appetizers that are unusual and fun for many occasions. The toast cups can be made ahead and frozen to make party day easier. 🙂
Ingredients
- 1 ½ (1 pound) loaves sliced white bread
- 2 tablespoons butter
- ½ pound fresh mushrooms, finely diced
- ½ cup onion, finely diced
- â…› teaspoon ground cayenne pepper
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- â…› teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- ½ cup half-and-half
- 1 tablespoon all-purpose flour
- ½ cup Parmesan cheese, grated
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins
- and bake for 8 or 9 minutes until golden; keep a close watch on them
- as they bake fast. Turn out bread cups to cool.
- Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions
- and cook until soft
- about 8 minutes. Season with cayenne pepper
- lemon juice
- salt
- pepper
- and chopped parsley. Gradually stir in half-and-half
- and sprinkle with a bit of flour until mixture gets thick.
- Fill bread cups with mushroom mixture
- top each with a sprinkle of Parmesan
- and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 20