Cut the bread slices into rounds with a 2-inch cookie cutter.
Brush with the melted butter and press in forty-eight miniature muffin cups.
Bake in a preheated 350-degree oven for 10 to 15 minutes or until light brown.
Sauté the green onions in 1/2 cup butter in a skillet for 4 minutes or until tender. 

Add the mushrooms and sauté for 10 to 15 minutes or until tender.
Remove from the heat and sprinkle with the flour, stirring to mix well.
Stir in the cream gradually until smooth.
Add the parsley, chives, lemon juice, salt and cayenne pepper.
Cook until thickened, stirring frequently.
Spoon into the toasted cups. 

Bake for 10 to 15 minutes or until brown and heated through.

Serve Hot.