Mushrooms in a Breadcup


Recipe courtesy of The Junior League, "Marshes to Mansions", Lake Charles, LA

Makes 48



  • 48 slices white bread
  • 16 ounces fresh mushrooms, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup whipping cream
  • 1 tablespoon chopped parsley (optional)
  • 2 tablespoons chopped chives
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper



Video of Cooking Demonstration Available



Cut the bread slices into rounds with a 2-inch cookie cutter.
Brush with the melted butter and press in forty-eight miniature muffin cups.
Bake in a preheated 350-degree oven for 10 to 15 minutes or until light brown.
Sauté the green onions in 1/2 cup butter in a skillet for 4 minutes or until tender. 

Add the mushrooms and sauté for 10 to 15 minutes or until tender.
Remove from the heat and sprinkle with the flour, stirring to mix well.
Stir in the cream gradually until smooth.
Add the parsley, chives, lemon juice, salt and cayenne pepper.
Cook until thickened, stirring frequently.
Spoon into the toasted cups. 

Bake for 10 to 15 minutes or until brown and heated through.

Serve Hot.

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