Mushroom Croustades
- Number of Servings: 30
Ingredients
30 slices white bread4 tbsp butter8 ounces mushrooms, chopped2 tbsp all-purpose flour1 cup whipping cream1/3 cup chopped fresh chives1/4 cup chopped fresh parsley1/2 tsp lemon juice1/2 tsp salt1/8 cayenne pepper2 tbsp grated Parmesan cheeseButter to grease muffin tins
Preheat oven to 375 degrees. Generously butter 30 (2-inch) muffin cups.
Cut 2-1/2 inch rounds from bread slices.
Press into prepared muffin cups.
Bake until browned, about 10 minutes.
Maintain oven temperature.
Melt butter in a medium saucepan.
Saute mushrooms in butter until tender, about 8-10 minutes. Remove from heat.
Sprinkle flour over the mixture and return to heat.
Stir mixture until well blended.
Stir in whipping cream.
Cook, stirring continually, until thickened, about 4 minutes.
Stir in the chives, parsley, lemon juice, salt and cayenne pepper.
Arrange the baked bread cups on a baking sheet.
Spoon the mushroom mixture into the bread cups
Sprinkle with Parmesan cheese.
Bake for 10 minutes. Serve immediately.
Number of Servings: 30
Recipe submitted by SparkPeople user BHINDERER.
Cut 2-1/2 inch rounds from bread slices.
Press into prepared muffin cups.
Bake until browned, about 10 minutes.
Maintain oven temperature.
Melt butter in a medium saucepan.
Saute mushrooms in butter until tender, about 8-10 minutes. Remove from heat.
Sprinkle flour over the mixture and return to heat.
Stir mixture until well blended.
Stir in whipping cream.
Cook, stirring continually, until thickened, about 4 minutes.
Stir in the chives, parsley, lemon juice, salt and cayenne pepper.
Arrange the baked bread cups on a baking sheet.
Spoon the mushroom mixture into the bread cups
Sprinkle with Parmesan cheese.
Bake for 10 minutes. Serve immediately.
Number of Servings: 30
Recipe submitted by SparkPeople user BHINDERER.
Nutritional Info Amount Per Serving
- Calories: 105.7
- Total Fat: 5.0 g
- Cholesterol: 14.0 mg
- Sodium: 224.4 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.7 g
- Protein: 2.3 g
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