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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


    Mushroom and Prosciutto Cups
  • 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.

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

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

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