• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Cinco de Mayo Recipes
  • All Recipes
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Mardi Gras
  • St. Patrick’s Day
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Appetizers

    Elegant Make-Ahead Mushroom Croustades

    By Chula King · December 5, 2016 · Updated November 7, 2021 4 Comments

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe
    Make Ahead Mushroom Croustades are an elegant bite-sized holiday appetizer. With rich and creamy mushroom filling in a crispy toasted bread shell, they WOW your most discerning guest.

    Make-Ahead Mushroom Croustades are an elegant bite-sized holiday appetizer. With rich and creamy mushroom filling in a crispy toasted bread shell, they will WOW your most discerning guests.

    Elegant Make Ahead Mushroom Croustades

    I can’t remember where I actually got the original recipe for the Mushroom Croustades. I do know that I’ve had it for a long time. Through the years, I’ve modified it to produce perfection.

    Ingredients 

    For the Mushroom Croustades, I used the following ingredients: Pepperidge Farm very thin sliced white bread, unsalted butter, green onions, fresh mushrooms, all-purpose flour, whipping cream, fresh parsley, lemon juice, salt and freshly ground black pepper.

    Ingredients for the Elegant Make Ahead Mushroom Croustades

    Making the Mushroom Croustades

    To make the shells, I cut a 2-inch circle from each slice of bread. I used a tart tamper to press each circle into the well of a mini muffin pan. I used my fingers to “mash” the bread against the sides of the mini muffin well.

    Forming the Croustades from thin bread

    Then, I brushed each bread shell with melted butter. I popped the pan into a 350° F oven for about 15 minutes, or until the bread was lightly toasted all over.

    Brushing the bread cups with olive oil before baking

    When the shells were crisp and a golden brown, I removed the pan from the oven. I placed the shells on a wire rack to cool. At this point, I could store the shells in an airtight container, or freeze them until they’re ready to be used.

    Baked bread shells cooling on wire rack

    Next, I turned my attention to the mushroom mixture that is used to fill the shells. I pulse processed the mushrooms six or seven times in my food processor, until they were finely chopped. Then I took the mushrooms, a handful at a time, and squeezed them to remove excess liquid. I’m always amazed at how much liquid there is in mushrooms. I placed the mushrooms in a paper towel and again squeezed them to remove even more liquid. Next, I finely chopped three green onions and some parsley.

    In a 12-inch skillet, I melted three tablespoons of unsalted butter over medium heat and sautéed the green onions for about four minutes. Then, I added the mushrooms to the onions and cooked the mixture for about 10 minutes over medium heat, with occasional stirring. Once the mushroom mixture was cooked, I removed the pan from the heat, sprinkled in all-purpose flour, and stirred to blend. With the pan back on the burner, I poured in the whipping cream, and heated the mixture to boiling, stirring constantly. Once the mixture was thickened, I reduced the heat to low and cooked it for another minute before stirring in the parsley, lemon juice, salt, and pepper.

    Making the mushroom filing for the croustades

    After cooling the mushroom mixture a bit, I filled the shells. I heated them at 350° F for about 10 minutes. Before serving, I garnished them with chopped parsley. If I’m going to assemble the Mushroom Croustades at a later date, I cool the mixture and refrigerate it.

    Adding the mushroom filling to the baked bread cups

    I ended up with 24 incredibly delicious Elegant Make Ahead Mushroom Croustades. Yum!

    Elegant Make Ahead Mushroom Croustades - crispy bread shell with creamy mushroom filling.

    If you’re looking for another Croustades recipe, check out my Mini Reuben Croustades. Or if you’re in the mood for some more vegetarian appetizers why not try my Spinach Artichoke Bread Ring Dip or Easy Cheesy Zucchini Bites.

    I hope you liked this recipe for Elegant Make-Ahead Mushroom Croustades as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Make Ahead Mushroom Croustades are an elegant bite-sized holiday appetizer. With rich and creamy mushroom filling in a crispy toasted bread shell, they will WOW your most discerning guest

    Elegant Make-Ahead Mushroom Croustades

    Make-Ahead Mushroom Croustades are an elegant bite-sized holiday appetizer. With rich and creamy mushroom filling in a crispy toasted bread shell, they will WOW your most discerning guests.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 24 Mushroom Croustades
    Calories: 126kcal
    Author: Chula King

    Ingredients

    Shells:

    • 24 slices Pepperidge Farm very thin white bread
    • 2 Tablespoons unsalted butter melted

    Mushroom Mixture

    • 3 Tablespoons unsalted butter
    • 3 green onions finely chopped
    • 8 ounces fresh mushrooms finely chopped
    • 2 Tablespoons all-purpose flour
    • 1 cup (8 ounces) whipping cream
    • 1 Tablespoon minced fresh parsley
    • ½ teaspoon fresh lemon juice
    • ½ teaspoon Kosher salt
    • ¼ teaspoon freshly ground blackpepper
    • Additional minced fresh parsley for garnish Optional

    Instructions

    • Preheat oven to 350° F.

    Shells

    • Cut a 2-inch circle from each slice of bread. Press into mini muffin tins. Bake 12 to 15 minutes or until bread is lightly toasted all over. Cool. Store in airtight container or freeze until ready to use.

    Mushroom Mixture

    • Pulse process mushrooms in food processor fitted with steel blade until finely chopped, 6 to 8 pulses. Take chopped mushrooms, a handful at a time and squeeze to remove excess liquid; place in a paper towel and again squeeze to remove excess liquid.
    • In a 12-inch skillet, melt 3 Tablespoons butter. Add green onions and cook over medium heat for 4 minutes, stirring constantly. Add mushrooms and cook 10 minutes. Remove from heat and sprinkle flour over mixture, stirring to blend. Return to heat. Pour in whipping cream; heat to boiling, stirring constantly. When thickened, simmer and cook 1 minute. Remove from heat and add parsley, lemon juice, salt and pepper. Correct seasonings. Cool. May be refrigerated or frozen until ready to use.
    • Fill shells just before baking. Bake at 350° F for 10 minutes. Let cool 5 minutes before serving. Yield: 24 appetizers.

    Nutrition

    Calories: 126kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 176mg | Potassium: 70mg | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 0.6mg | Calcium: 73mg | Iron: 1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.
    Make Ahead Mushroom Croustades are an elegant bite-sized holiday appetizer. With rich and creamy mushroom filling in a crispy toasted bread shell, they will WOW your most discerning guest.

    More Appetizers

    • Old-Fashioned Ham Salad – Quick and Easy
    • Make Ahead Spinach Artichoke Tartlets
    • Easy Crispy Parmesan Roasted Potatoes
    • Chicken Caesar Salad Cups

    Filed Under: Appetizers, Christmas, Holiday Side Dishes, Vegetarian Dishes

    Reader Interactions

    Comments

    1. hawaiianne says

      December 26, 2017 at 10:57 am

      Thank you so much for the recipe for making the shells. This is great to know for an English High Tea I am planning for my birthday celebration. I now know to ask a local grocer for the Pepperidge Farm very thin bread Hoping to find rye or pumpernickel also. Blessings, Anne

    2. c2king says

      December 26, 2017 at 1:45 pm

      Hope they turn out as well for you as they do for me. Hope you have a wonderful birthday celebration!

    3. Cathy Smith says

      July 15, 2021 at 3:10 pm

      Can the filled shells be frozen or is it better to freeze croustades shells only/

    4. Chula King says

      July 15, 2021 at 4:15 pm

      Hi Cathy,

      The croustades shells can be frozen. However, I’ve never actually frozen the filling so don’t know whether it would work or not. Sorry!

      Chula

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

    More about me →

    Delicious Mardi Gras Recipes

    • Cajun Chicken Fricassee
    • Black-Eyed Pea Jambalaya
    • Easy Pecan Praline Morsels
    • Classic Shrimp Cocktail
    • Pancake Day Pancakes
    • New Orleans Shrimp Remoulade
    • Mardi Gras Cinnamon Roll King Cake (Bread Machine)
    • Beef Grillades and Smoked Gouda Grits

    See more Valentine Recipes→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
    • Twice Baked Potato Casserole

    See more Recipes→

    Footer

    © 2012–2023 · Pudge Factor®, LLC · Privacy Policy · Disclaimer