Mushroom Cups- a perfect appetizer

By Livingcookbook

A very easy gourmet appetizer. You can make this one ahead of time and store in the freezer, but the best part is that you can bake them from their frozen state when you need them!

Ingredients

• 24 slices of white bread, cut into 3 inch rounds (I use a ½ Cup measuring cup)
• 5 T butter
• ¼ C minced onion
• ½ pound mushrooms, minced
• 2 T flour
• 1 Cup half-and-half
• ½ t salt and pepper to taste
• 1/8 t cayenne pepper
• 1 ½ T fresh parsley, minced
• 1 t lemon juice
• 3 T Parmesan cheese to sprinkle on the top

Preparation

Step 1

Here’s what you do:
Cut 3 inch circles from each slice of bread and carefully place in 1/8 cup muffin tins. Bake at 400 degrees for about 12 minutes. (These are so cute and toasty!)

Melt butter and slowly soften the minced onions for about 3-4 minutes – don’t brown them.

Add the mushrooms and cook on low for about 10 minutes or until the liquid from the mushrooms is evaporated.

Stir in the flour. Add the half-and-half. Continue to cook over low heat until it is very thick, maybe 5 minutes or so. Remove from heat and add the lemon juice, parsley and seasonings. Carefully fill each cup using two small spoons. There should be enough mushroom mixture to generously fill 24 cups, plus one big spoonful for the cook ( J ) Sprinkle each cup with Parmesan cheese.

From this point you can continue to cook them for about 10 minutes at 350 degrees or until the cheese on top is nice and brown. Or you can freeze them and cook them from their frozen state for about 20 minutes at 350 degrees. Enjoy!