Bite into these flavourful appetizers and
experience a wonderful contrast of textures from the crisp shell to the soft
creamy filling.
Mushroom and Prosciutto Cups
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
- 24 Thin wonton wrappers 24
- 1 tbsp Olive oil 15 mL
- 1 Small onion, diced 1
- 8 oz Fresh Mushrooms, coarsely chopped 250 g
- 1 Clove garlic, minced 1
- ½ tsp Dried rosemary leaves 2 mL
- ¼ cup Water 50 mL
- 1 tbsp Balsamic vinegar 15 mL
- 1 (250 g) pkg Light cream cheese, cubed 1
- ½ cup Minced lean prosciutto 125 mL
- Freshly ground pepper to taste
Garnishes:
- Minced fresh parsley, diced red pepper or grated Parmesan cheese (optional)
Instructions:
1. Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers and press into mini muffin pans, pleating to form a cup.
Bake in a 350°F (180°C) oven for 7-9 minutes or until crisp and golden brown. Remove from pan and cool on rack.
2. Meanwhile in large skillet heat oil over medium-high heat; add onion and sauté until lightly softened, about 2 minutes.
3. Stir in mushrooms, garlic and rosemary and sauté about 4 minutes or until lightly browned.
4. Reduce heat to medium; add water and vinegar cook another 1-2 minutes.
5. Stir in cheese cubes and heat, stirring constantly until melted and well mixed. Remove from heat and stir in prosciutto until evenly combined.
6. Taste and add pepper; spoon about 1½ tbsp (22 mL) of mixture into
each cup; garnish as desired. Serve warm.
Makes 24 Appetizers
* Wonton wrappers can be found in the produce section of most supermarkets or in Oriental stores.
Tips: Wonton cups can be baked 1 week in advance; cool and store in an airtight container. The filling can also be made ahead, refrigerated or frozen and then reheated over low heat, adding about 1 tbsp (15 mL) water if too thick OR fill the cups and heat in 350°F (180°C) oven for 5-10 minutes or until warm.
For more great mushroom recipes visit Mushrooms Canada at www.mushrooms.ca.
