These delicious hot mushroom cups make unique, entertaining appetizers for a variety of events. To make party day easier, the toast cups can be prepared in advance and frozen.
| Prep Time: | 40 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 20 |
Ingredients
- 1 ½ (1 pound) loaves sliced white bread
- 2 tablespoons butter
- ½ pound fresh mushrooms, finely diced
- ½ cup onion, finely diced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper
- ½ cup half-and-half
- 1 tablespoon all-purpose flour
- ½ cup Parmesan cheese, grated
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Use a small cookie cutter to cut rounds out of bread. Press rounds into ungreased mini muffin tins.
- Bake in the preheated oven until golden, 8 or 9 minutes; watch them closely as they bake fast. Turn out bread cups to cool.
- Heat butter in a large skillet over medium heat. Cook and stir mushrooms and onion in hot butter until soft, about 8 minutes. Season with parsley, lemon juice, salt, pepper, and cayenne pepper. Pour in half-and-half, then gradually stir in flour until mixture is thickened.
- Fill bread cups with mushroom mixture and top each with a sprinkle of Parmesan. Place on a lightly greased baking sheet.
- Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 340 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
very easy to make and I added some asaigio cheese
These were very good I’ll definitely make again. The only changes I did to the recipe was I used a sliced french bread loaf instead of white bread and I didn’t have half and half so I just used milk mixed with butter to make the “gravy”.
I have been making a similar recipe for years, but found that brushing melted butter in the tins and over the tops of the bread circles make them crisp up nicely. Also, omitting the lemon juice and adding Marsala or sherry instead seems to complement the half and half. If you double the recipe, don’t double the cayenne!
The toast cups were very bland and did nothing to blend with the flavours of the mushroom filling, they each kind of stood out on their own. I think they needed something added to bind the flavours of the filling with the plainness of the toast cups better. The mushroom filling needed 2-3X more seasoning, lots more salt, and more flour than called for in the recipe to make it thick enough. Overall the flavours were very nice with the extra tweaking, the addition of the Parmeson on top was very nice too.
I made the basic recipe and threw in a hand full of fresh spinach leaves at the end of sauteing the mushroom onion mixture. I didn’t have time to make the toast cups, so to cut down on time I used the Athens Phyllo cups and stuffed them right before baking. This had spectacular flavor with a little bit of garlic added and a healthy dose of grated parmesan on top.
D-licious…have been making a similar recipe for years but with a ground beef/mushroom filling. Always gets rave reviews, and many requests for the recipe.
Definately add some garlic, and the reviewer that said add spinach was really on to something.
this worked out o.k. but was not the people pleaser that i hoped for. the bread cups were too bland and the filling just alright.
These need more flavor. Next time I will add some garlic and some other seasonings.
As written, these were very tasty, but a little bit of minced garlic made them really outstanding. I loved the munchy little toast cups – a nice change from the usual biscuit dough. Thanks!
This was a very nice appetizer. I added more seasonings to the mixture including garlic and onion powders. To make life a bit easier, instead of making the toast cups, I used the mini phyllo cups. I’ll definitely be making this again and I may even add some spinach to the mushroom filling. They were gone in no time and I thank you for submitting the recipe!
these were easy to make, the flavour was a little flat, maybe will try some garlic in with the mushrooms and onions next time. They looked great when they were finished, I will use them at our next dinner party.