Mushroom Toast Cups

Mushroom Toast Cups


"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. :)"

Ingredients 1 h 10 m {{adjustedServings}} servings 125 cals

Serving size has been adjusted!

Original recipe yields 20 servings



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

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  • Prep

  • Cook

  • Ready In

  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 10

  1. 14 Ratings


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

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

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.