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Friday, July 29, 2016

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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