Mushroom Toast Cups Recipe - Allrecipes.com
Mushroom Toast Cups Recipe
  • READY IN ABOUT hrs

Mushroom Toast Cups

Recipe by  

"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 Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    40 mins
  • COOK

    30 mins
  • READY IN

    1 hr 10 mins

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 More Reviews

Most Helpful Positive Review
May 09, 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!

 
Most Helpful Critical Review
Jun 09, 2009

The toast cups were very bland and did nothing to blend with the flavours of the mushroom filling, they each kind of stood out on their own. I think they needed something added to bind the flavours of the filling with the plainness of the toast cups better. The mushroom filling needed 2-3X more seasoning, lots more salt, and more flour than called for in the recipe to make it thick enough. Overall the flavours were very nice with the extra tweaking, the addition of the Parmeson on top was very nice too.

 
Jul 06, 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!

 
Dec 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.

 
Mar 15, 2005

these were easy to make, the flavour was a little flat, maybe will try some garlic in with the mushrooms and onions next time. They looked great when they were finished, I will use them at our next dinner party.

 
Jan 03, 2011

I have been making a similar recipe for years, but found that brushing melted butter in the tins and over the tops of the bread circles make them crisp up nicely. Also, omitting the lemon juice and adding Marsala or sherry instead seems to complement the half and half. If you double the recipe, don't double the cayenne!

 
Jul 02, 2008

D-licious...have been making a similar recipe for years but with a ground beef/mushroom filling. Always gets rave reviews, and many requests for the recipe.

 
Jun 18, 2008

Definately add some garlic, and the reviewer that said add spinach was really on to something.

 

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Nutrition

  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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