Mushroom cups are my guilty pleasure of appetizers. When I was pregnant with my twin boys I could not eat or hold anything down not even water. The exception to this was plain chicken burgers with only mayo from Burger King and my mother in laws mushroom cups! Hooked on them ever since. I suggest making a double batch and freezing them as they will get gobbled up really quick.
Suzie Q’s Mushroom Cups recipe:
4 tbsp. butter
3 tbsp. chopped green onions
1/2 lb. fresh mushrooms
2 tbsp. flour
1 cup heavy cream(whipping)
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 tsp. lemon juice
1 tsp. chopped chives
2 tbsp. parmesan cheese
Melt butter, add onions and mushrooms cook for about 20 minutes. Bring to a boil and let thicken.
Add remaining ingredients(already mixed in bowl).
Put in bread cups and sprinkle with parmesan cheese.
For the bread cups cut circles out of slices of bread and push them into mini cupcake pans bake in the oven @ 350 F for approx 5 minutes until they start to brown.
Notes: If you find its not thickening don’t panic leave it for a little longer on low heat stirring once occasionally ans it will thicken up.