Mushroom and Prosciutto Cups
Ingredients
24 thin wonton wrappers
1 tbsp olive oil
1 small onion, diced
8 ozfresh mushrooms, coarsley chopped
1 clove garlic, minced
1/2 tsp dried rosemary leaves
1/4 cup water
1 tbsp balsamic vinegar
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
Garnishes: minced fresh parsley, diced red pepper or grated Parmesan cheese (optional)
Method
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 sauté until lightly softened, about 2 minutes. Stir in mushrooms, garlic and rosemary and sauté 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˝ tbsp (22 mL) of mixture into each cup; garnish as desired. Serve warm.
Makes 24 Appetizers