Wonder

Wonder bread Mushroom Appetizer Croustades

Makes 12 appetizer servings

12 slices Wonder® bread

• Craving calcium? Use Wonder Classic White bread
• Hungry for whole grains? Try Wonder Made With Whole Grain Wheat bread

3 tablespoons butter

2 green onions, chopped

8 ounces button mushrooms, finely diced

2 tablespoons all-purpose flour

1 cup whipping cream

1 tablespoon chopped flat-leaf parsley

1/2 teaspoon lemon juice

1/4 teaspoon cayenne pepper

2 tablespoons shredded Parmesan cheese

Wonder bread Croustades

Preheat oven to 400F.

Cut crusts from Wonder bread and flatten with a rolling pin until quite flat, about ⅛-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.

Cool slightly, then remove the Croustades from the pan and allow them to cool completely on a wire rack.

Mushroom Filling

Reduce oven temperature to 350F.

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.

When serving, plan on 2 filled Croustades per serving.

The story behind the sensation.

“Croustades are wonderful, versatile cups made from Wonder bread. Baked until hot and crispy, these bread cups are the perfect “bowl” for your favorite filling. Make small, appetizer-size Croustades in mini-muffin pans or choose larger, main dish-size Croustades by baking in regular-size muffin pans.”

- Kathy Moore and Roxanne Wyss

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