1. Bread Cup: Preheat oven to 400°F Cut a 2-3 inch round from each bread slice. Gently fit bread rounds into each mold of a mini-mufin pan to form a cup. Bake 10 minutes or until lightly browned. Cool and set aside. 2. Filling: In a heavy skillet, saute shallots in butter for 1 minute. Stir in mushrooms and simmer, uncovered until all liquid has evaporated; about 10 minutes. 3. Remove from heat and stir flour into mushrooms. Pour cream over and return to heat. 4. Stirring constantly, bring to boil and cook another minute or so while mixture becomes very thick. Remove from heat and stir in remaining ingredients. 5. Let cool, then cover and refrigerate until cool. 6. Bake: Preheat oven to 350°F Fill cups with mixture and sprinkle with minced parsley and parmesan cheese of desired. Bake 10 minutes on ungreased baking sheet. 7. ---------------------------------------------------------------
Nutrition
Ingredients
