48 thin slices white bread, cut into 3-inch rounds
1/2 cup butter, softened, divided
3 tablespoons finely chopped green onions
1/2 pound fresh mushrooms, finely chopped
2 tablespoons all-purpose flour
1 cup heavy whipping cream
2 tablespoons minced chives
1 tablespoon minced fresh parsley
1/2 teaspoon lemon juice
1/2 teaspoon salt
Dash cayenne pepper
2 tablespoons Parmesan cheese, optional
Spread one side of bread rounds with 1/4 cup butter; place buttered side up in lightly greased miniature muffin cups. Bake at 400° for 10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
In a saucepan, saute onions in the remaining butter for 3 minutes. Add mushrooms; saute for 10-12 minutes or until mushroom liquid has evaporated. Remove from the heat; stir in flour and cream until blended. Bring to a boil; boil and stir for 2 minutes or until thickened. Add chives, parsley, lemon juice, salt and cayenne; mix well. Cool slightly.
Place bread cups on a baking sheet; fill with mushroom mixture. Sprinkle with Parmesan cheese if desired. Bake at 350° for 10 minutes. Broil 4 in. from the heat for 2 minutes or until lightly browned.