24 slices of white bread, cut into 3 inch rounds (I use a ½ Cup measuring cup)
5 T butter
¼ C minced onion
½ pound mushrooms, minced
2 T flour
1 Cup half-and-half
½ t salt
1/8 t cayenne pepper
1 ½ T fresh parsley, minced
1 t lemon juice
3 T Parmesan cheese to sprinkle on the top
Cut 3 inch circles from each slice of bread and carefully place in 1/8 cup muffin tins. Bake at 400 degrees for about 12 minutes.
Melt butter and slowly soften the minced onions for about 3-4 minutes – don’t brown them.
Add the mushrooms and cook on low for about 10 minutes or until the liquid from the mushrooms is evaporated.
Stir in the flour. Add the half-and-half, lemon juice, parsley and seasonings. Continue to cook over low heat until it is very thick, maybe 5 minutes or so. Carefully fill each cup using two small spoons. There should be enough mushroom mixture to generously fill 24 cups, plus one big spoonful for the cook ( J ) Sprinkle each cup with Parmesan cheese.
From this point you can continue to cook them for about 10 minutes at 350 degrees or until the cheese on top is nice a brown. Or you can freeze them and cook them from their frozen state for about 20 minutes at 350 degrees.