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Categories:
whole wheat bread butter green onions mushrooms all-purpose whipping cream chives parsley kosher salt lemon juice cayenne pepper Parmesan cheese
Viewed: 69 - Published at: 9 years agoIngredients
- 24 slices Whole Wheat Bread
- 1/2 cups Butter, Divided
- 1/4 cups Green Onions, Minced
- 1/2 pounds Mushrooms, Finely Chopped
- 2 Tablespoons All-purpose Flour
- 1 cup Whipping Cream
- 1- 1/2 Tablespoon Chives, Minced
- 1 Tablespoon Parsley, Minced
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Lemon Juice
- 18 teaspoons Cayenne Pepper
- 3 Tablespoons Grated Parmesan Cheese
Method
- Preheat oven to 400F.
- Coat a miniature muffin pan with butter cooking spray.
- Cut a 3 inch circle from each slice of bread.
- Gently fit the bread rounds into the pans and brush with 1/4 cup of melted butter.
- Bake at 400F for approximately 10 minutes or until lightly golden brown.
- Remove from the oven and leave in the pan to cool.
- Reduce oven to 350F.
- In a large skillet over medium heat, melt 1/4 cups butter and saute the green onions until nearly translucent.
- Add the mushrooms and saute for approximately 10 minutes.
- Remove onions and mushrooms from the heat and stir in the flour, then gradually stirring in the whipping cream.
- Place back over medium high heat and bring to a low boil.
- Cook for 1 minute or until thickened and bubbly.
- Remove from heat and stir in the chives, parsley, salt, lemon juice and cayenne.
- Spoon evenly into the toast cups, sprinkle with Parmesan cheese and bake for approximately 10 minutes.
- Serve immediately and enjoy!
- *Note- You can use any mushrooms you prefer.
- In this recipe I used used a mix of portobello, crimini and oyster.
- Shari/Red
