Monday, May 3, 2010

Creamy Mushroom Wonton Cups

Extended Life for: Mushrooms There is one use of a mini-muffin tin that surpasses all other uses -- the production of delicious, crispy wontons! The stuffing for these looked less than appealing and in all honesty, I don't much care for mushrooms, however, I served them in mixed company and received numerous compliments on the tiny little morsels. Here's to hoping they are palate pleasers to many!


Olive Oil to saute
1 lb. Mushrooms, diced
1 lg. Onion, diced
2 cloves Garlic, minced
6 oz. Cream Cheese
Spices of Choice; Salt, Pepper, etc.
Wonton Skins


Preheat oven to 350/375 degrees. Grease mini-muffin tin. Heat oil in a large skillet or wok, saute garlic, onion and mushrooms for 5-7 minutes. Season then add spices to taste. Melt cream cheese into the mix. Place wonton skins in mini-muffin tin add about 1 TBS of mushroom mix in the center, pinch up sides to look like a wonton and continue till all mini-muffin cups are holding a mushroom wonton. Bake for 20-30 minutes, until golden brown. Enjoy with good friends or at a potluck, preferably with CouchSurfers.

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