• 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.