Mushroom Toast Cups recipe
All Recipes Appetizers and Snacks Vegetable Mushrooms
Ingredients
- 1 ½ (1 pound) loaves sliced white bread 2 tablespoons butter ½ pound fresh mushrooms, finely diced ½ cup onion, finely diced ⅛ teaspoon ground cayenne pepper 1 tablespoon fresh lemon juice ½ teaspoon salt ⅛ teaspoon ground black pepper 2 tablespoons chopped fresh parsley ½ cup half-and-half 1 tablespoon all-purpose flour ½ cup Parmesan cheese, grated
Nutrition Info
- 125.4 caloriescarbohydrate: 18.8 gcholesterol: 7.5 mgfat: 3.7 gfiber: 1 gprotein: 4.2 gsaturatedFat: 1.8 gservingSize: -sodium: 339.9 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Mushroom Toast Cups
Directions
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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.