Makes 36 miniature cups.

FILLING:

3/4 lb. fresh mushrooms, chopped very fine
4-6 green onions, chopped fine
2 tbsp. chopped parsley
Salt & pepper to taste
1 tbsp. lemon juice
4 tbsp. butter
2 tbsp. flour
1 c. heavy cheese
1/4 c. Parmesan cheese

Filling: Melt butter, saute onion. Add mushrooms and cook until liquid is all taken up. Add 4 and make paste. Add cream and rest of ingredients. Stir and cook (simmer) until nice and thick. (You can make this part days ahead and keep refrigerated.)

Cups: Use 36 slices fresh sandwich size white Wonder bread (takes 2 long loaves). I use a 3 inch across glass a cookie cutter - cut out a round circle from each piece of bread. Take softened butter and heavily greased muffin tins. Gently put circle of bread into muffin tins. Bake 10 minutes at 350 degrees until brown and crisp (can do this ahead also and store in an airtight container).

To serve: Fill bread cup with mushroom filling and place on a cookie sheet. Bake at 350 degrees for 10 minutes.

To freeze: Freeze on a cookie sheet and then store in a ziplock bag. Then bake at 375 degrees for 18-20 minutes.