Toasted Mushroom Tarts

Preheat oven to 400F.

Coat a miniature muffin pan with butter cooking spray.

Cut a 3 inch circle from each slice of bread. Gently fit the bread rounds into the pans and brush with 1/4 cup of melted butter. Bake at 400F for approximately 10 minutes or until lightly golden brown. Remove from the oven and leave in the pan to cool.

Reduce oven to 350F.

In a large skillet over medium heat, melt 1/4 cups butter and saute the green onions until nearly translucent. Add the mushrooms and saute for approximately 10 minutes.

Remove onions and mushrooms from the heat and stir in the flour, then gradually stirring in the whipping cream. Place back over medium high heat and bring to a low boil. Cook for 1 minute or until thickened and bubbly. Remove from heat and stir in the chives, parsley, salt, lemon juice and cayenne. Spoon evenly into the toast cups, sprinkle with Parmesan cheese and bake for approximately 10 minutes.

Serve immediately and enjoy!

*Note- You can use any mushrooms you prefer. In this recipe I used used a mix of portobello, crimini and oyster.
Shari/Red