mushroom toast cups
Ingredients
- Servings: 20
- 1 1/2 (1 pound) loaves sliced white bread
- 2 tablespoons butter
- 1/2 pound fresh mushrooms, finely diced
- 1/2 cup onion, finely diced
- 1/8 teaspoon ground cayenne pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 1/2 cup half-and-half
- 1 tablespoon all-purpose flour
- 1/2 cup parmesan cheese, grated
Recipe
Preparation Time: 40 mins
Cook Time: 30 mins
Ready Time: 1 hr 10 mins
- 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.
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