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Mushroom Toast Cups

Mushroom Toast Cups

  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
LKOSLOWSKI

LKOSLOWSKI

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. :)

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews

LINDA MCLEAN
15

LINDA MCLEAN

5/9/2005

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!

Caroline C
10

Caroline C

7/6/2006

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!

Ms. gayle
8

Ms. gayle

12/17/2008

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.

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