Chevre and Portabello Mushroom Tarts

By á-25087

Mini-mushroom and cheese stuffed tartlettes, using prepared wonton wraps makes it quick and easy to create a fancy look that tastes great.

Ingredients

• 1 tablespoon olive oil
• 8 ounces mushrooms, portabella diced
• 2 tablespoons basil fresh, minced
• 1 x black pepper freshly ground
• 1 each egg beaten
• 2 teaspoons flour, all-purpose
• 6 ounces goat (chevre) cheese crumbled
• 2 tablespoons scallions, spring or green onions minced
• 32 each wonton wrappers
• 1 tablespoon butter melted

Preparation

Step 1

Preheat oven to 350 degrees F.

Spray miniature muffin tins with non stick cooking spray.

Press won ton wrappers into tins.

Saute mushrooms in olive oil with a pinch of salt until most of the moisture has evaporated.

Combine mushrooms, basil, pepper, egg, flour, goat cheese and green onions.

Spoon filling into won ton wrappers using a teaspoon. If you leave the tips of the wrappers sticking up they will brown and become very crunchy.

Fold the four corners towards the center to create mini-dumplings.

Paint the Won ton wrappers with butter.

Bake for 20 minutes.

Serve warm or at room temperature.