Mushroom Toast Cups

These mushroom cups feature toasted white bread bottoms filled with a savory, creamy filling topped with Parmesan for a fun, delectable hot appetizer.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 125 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 0.125 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup half-and-half
• 0.125 teaspoon ground cayenne pepper
• 1.5 (1 pound) loaves sliced white bread
• 0.5 pound fresh mushrooms, finely diced
• 0.5 cup onion, finely diced
• 0.5 cup Parmesan cheese, grated

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

Step 3

Use a small cookie cutter to cut rounds out of bread. Press rounds into ungreased mini muffin tins.

Step 4

Bake in the preheated oven until golden, 8 or 9 minutes; watch them closely as they bake fast. Turn out bread cups to cool.

Step 5

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.

Step 6

Fill bread cups with mushroom mixture and top each with a sprinkle of Parmesan. Place on a lightly greased baking sheet.