- 12 slices Wonder® Classic White Bread
- 3 tablespoons butter
- 2 green onions, chopped
- 8 ounces button mushrooms, finely diced
- 2 tablespoons all-purpose flour
- 1 cup light whipping cream
- 1 tablespoon chopped flat-leaf parsley
- 1/2 teaspoon lemon juice
- 1/4 teaspoon cayenne pepper
- 2 tablespoons shredded Parmesan cheese
- Preheat oven to 400 degrees F.
- Wonder Bread Croustades: Cut crusts from Wonder Bread and flatten with a rolling pin until quite flat, about 1/8-inch thick. Cut circles from the bread with a 2 1/2-inch round cookie cutter. (You can cut 2 circles from each slice of bread.)
- Lightly brush mini-muffin pan with melted butter. Gently press each round of bread into a mini-muffin cup, forming it into a bowl shape. Repeat, making as many Croustades as specified in the recipe.
- Bake about 9 to 10 minutes, or until golden brown. Leave them in the muffin pans; set aside.
- Reduce oven temperature to 350 degrees F.
- Mushroom Filling: Melt butter in medium skillet over medium high heat. Cook green onions and mushrooms about 4 to 5 minutes or until moisture evaporates, stirring occasionally.
- Sprinkle with flour and stir well. Add cream and bring to a boil, stirring constantly. Continue cooking until mixture thickens. Remove from heat and stir in parsley, lemon juice and cayenne pepper. Fill cups and sprinkle with Parmesan cheese.
- Bake for 7 to 10 minutes.