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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 20 |
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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. :) Ingredients:
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 |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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.
4. 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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