All Recipes Best Recipe 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 calories carbohydrate: 18.8 g cholesterol: 7.5 mg fat: 3.7 g fiber: 1 g protein: 4.2 g saturatedFat: 1.8 g servingSize: - sodium: 339.9 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

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.

20 servings

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.:)