Garnishes:

• minced fresh parsley
• diced red pepper
• grated Parmesan cheese (optional)

Directions:

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.

Meanwhile in large skillet heat oil over medium-high heat; add onion and saute until lightly softened, about 2 minutes. Stir in mushrooms, garlic and rosemary and saute about 4 minutes or until lightly browned.

Reduce heat to medium; add water and vinegar cook another 1-2 minutes. Stir in cheese cubes and heat, stirring constantly until melted and well mixed.

Remove from heat and stir in Prosciutto until evenly combined. Taste and add pepper; spoon about 1 1/2 tbsp (22 mL) of mixture into each cup; garnish as desired.

Serve warm.

*Wonton wrappers can be found in the produce section of most supermarkets or in Oriental stores.

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Serving Size: Makes 24 Appetizers