Mushroom Toast Cups

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

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.