Mushroom and Prosciutto Cups
Contributed by: News Canada
(NC) - Bite into these flavourful appetizers and experience a wonderful contrast of textures from the crisp shell to the soft creamy filling.
Preparation Time: 15 minutes Cooking Time: 30 minutes
- 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
- 1/2 tsp dried rosemary leaves 2 mL
- 1/4 cup water 50 mL
- 1 tbsp balsamic vinegar 15 mL
- 1 pkg (250g) light cream cheese, cubed 1
- 1/2 cup minced lean Prosciutto (about 1 1/2 oz/45 g) 125 mL
- Freshly ground pepper to taste
- minced fresh parsley
- diced red pepper
- grated Parmesan cheese (optional)
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.
*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
Nutritional Information: Per Serving; Calories: 59, Protein : 2.6 g, Fat: 2.7 g, Carbohydrates: 6.2 g, Dietary Fibre: 0.4 g