Prep Time:
40 mins
Cook Time:
30 mins
Total Time:
1 hr 10 mins
Servings:
20
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Use a small cookie cutter to cut rounds out of bread. Press rounds into ungreased mini muffin tins.
Bake in the preheated oven until golden, 8 or 9 minutes; watch them closely as they bake fast. Turn out bread cups to cool.
Heat butter in a large skillet over medium heat. Cook and stir mushrooms and onion in hot butter until soft, about 8 minutes. Season with parsley, lemon juice, salt, pepper, and cayenne pepper. Pour in half-and-half, then gradually stir in flour until mixture is thickened.
Fill bread cups with mushroom mixture and top each with a sprinkle of Parmesan. Place on a lightly greased baking sheet.
Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
Nutrition Facts (per serving)
| 125 | Calories |
| 4g | Fat |
| 19g | Carbs |
| 4g | Protein |
