Mushroom Toast Cups

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View 15 mins Use a small cookie cutter (approximately 2-inch diameter) to cut rounds out of the bread slices. Gently press these rounds into ungreased mini muffin tins, ensuring they form a cup shape. (15 minutes)

Recipe View 9 mins Bake in the preheated oven until the bread cups are golden brown and crisp, approximately 8-9 minutes. Monitor them closely, as they can brown quickly. Once done, carefully turn the bread cups out onto a wire rack to cool completely. (9 minutes)

Recipe View 8 mins In a large skillet, melt the butter over medium heat. Add the finely diced mushrooms and onion. Cook and stir until the vegetables are softened and the mushrooms have released their moisture, about 8 minutes. (8 minutes)

Recipe View 3 mins Stir in the chopped fresh parsley, lemon juice, salt, black pepper, and cayenne pepper, ensuring the mixture is evenly seasoned. Pour in the half-and-half, then gradually whisk in the all-purpose flour until the mixture thickens slightly. This should take about 2-3 minutes. (3 minutes)

Recipe View 10 mins Spoon the creamy mushroom mixture into each of the prepared bread cups, filling them generously. Sprinkle a pinch of grated Parmesan cheese over the top of each cup. (10 minutes)

Recipe View 12 mins Place the filled bread cups on a lightly greased baking sheet. Bake in the preheated oven until the Parmesan cheese is melted and lightly golden, approximately 10-12 minutes. (12 minutes)

Recipe View Remove from the oven and let cool for a few minutes before serving. Enjoy these warm and flavorful Mushroom Toast Cups as a delightful appetizer!