Ingredients

• 1 ½ , 1 pound
• 2 tablespoons butter
• 0.5 pounds fresh mushrooms , finely diced
• 0.5 cups onion , finely diced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 0.5 teaspoons salt
• 0.13 teaspoons ground black pepper
• 0.13 teaspoons ground cayenne pepper
• 0.5 cups half-and-half
• 1 tablespoon all-purpose flour
• 0.5 cups Parmesan cheese , grated

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a small cookie cutter to cut rounds out of bread. Press rounds into ungreased mini muffin tins.
3. 3 Bake in the preheated oven until golden, 8 or 9 minutes; watch them closely as they bake fast. Turn out bread cups to cool.
4. 4 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.
5. 5 Fill bread cups with mushroom mixture and top each with a sprinkle of Parmesan. Place on a lightly greased baking sheet.
6. 6 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

Nutrition per serving