MUSHROOM TOAST CUPS
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. :)
Provided by LKOSLOWSKI
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h10m
Yield 20
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 339.9 mg, Sugar 1.9 g
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LAB ONE IT
[email protected]This recipe is a waste of time and ingredients.
Rosiji Oyindamola
[email protected]I followed the recipe exactly and the toast cups turned out burnt.
Shuvo Kumar
[email protected]These were too oily for my taste.
Norulmin Norulmin
[email protected]I wasn't a big fan of the texture of the mushrooms.
Dale Bower
[email protected]The recipe was a bit bland for my taste, so I added some extra spices.
Lay Lay
[email protected]I had some trouble getting the toast cups to stay together, but I figured it out after a few tries.
hadi abu al shamat
[email protected]These are a bit time-consuming to make, but they're worth the effort.
Iqrar
[email protected]I used a gluten-free bread for the toast cups and they turned out great.
Pahthie Thielo
[email protected]I added some chopped bacon to the mushroom filling and it was delicious.
Khan Hafeez
[email protected]These are a great way to use up leftover mushrooms.
Md rasel Md ratul
[email protected]I'm not a big fan of mushrooms, but I loved these mushroom toast cups.
Conner Cook
[email protected]These are the perfect finger food for parties.
Dalton Dean Hendricks
[email protected]I love the crispy toast cups and the creamy mushroom filling.
Just Joseph
[email protected]These are so easy to make and they're always a crowd-pleaser.
Kev Cervantes
[email protected]I made these mushroom toast cups for my family and they were a big hit! Everyone loved the combination of flavors.
CABDIRIXMAAN Maxamed
[email protected]These mushroom toast cups are the perfect appetizer or snack. They're also great for a light lunch.
Monica Bouve
[email protected]I love how versatile this recipe is. I've used different types of mushrooms and cheeses, and it always turns out delicious.
Kayleigh Chamberlain
[email protected]I've made this recipe several times and it always turns out great. The mushrooms are so flavorful and the toast cups are the perfect vessel for them.
Adrian Vallejo
[email protected]These mushroom toast cups were a hit at my last brunch party! They were so easy to make and everyone loved them.