Mushroom & Prosciutto Cups

By shauna

Ingredients

• Garnishes:
• 24 Wonton Wrappers
• 1 Tbsp. Olive Oil
• 1 Sm. Onion, diced
• 8 oz. (250g) Fresh Mushrooms, coarsely chopped
• 1 Clove Garlic, minced
• 1/2 tsp. Dried Rosemary Leaves
• 1/4 C. Water
• 1 Tbsp. Balsamic Vinegar
• 1 Pkg. (250g) Light Cream Cheese, cubed
• 1/2 C. Minced Prosciutto
• Freshly Ground Pepper to Taste
• Minced Fresh Parsley, Diced Red Pepper or Grated Parmesan Cheese

Preparation

Step 1

Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers & press into mini muffin pans, pleating to form a cup. Bake in a 350 oven for 7-9 min. or till crisp & golden brown. Remove from pan & cool on rack. Meanwhile in lg. skillet, heat oil over med-high heat; add onion & saute till lightly softened, about 2 min. Stir in mushrooms, garlic & rosemary & saute about 4 min. or till lightly browned. Reduce heat to med; add water & vinegar cook another 1-2 min. Stir in cheese cubes & heat, stirring constantly till melted & well mixed. Remove from heat & stir in prosciutto till evenly combined. Taste & add pepper; spoon about 11/2 Tbsp. of mixture into each cup; garnish as desired. Serve warm.
*Wonton wrappers can be baked in advance; cool & store in airtight container. The filling can also be made ahead, refrigerated or frozen & then reheated over low heat, adding about 1 Tbsp. water if too thick or fill cups & heat in 350 oven for 5-10 min. or till warm