Mushroom Cups

By gmbeckett

Ingredients

• 30 wonton wrappers
• 1 tbsp olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 8 oz mushrooms, chopped
• 2 tbsp chicken stock
• 1 tbsp balsamic vinegar
• pinch each crushed dried rosemary leaves and pepper
• 1/2 cup diced prosciutto (about 4 slices)
• 2 tbsp chopped fresh parsley
• 1/2 cup fresh bread crumbs (about 1 slice)
• 1/2 cup freshly grated Parmesan cheese

Preparation

Step 1

Separate wonton wrappers and place in muffin tin to form a cup. Bake in 350 oven for 6-8 minutes or until crisp and lightly golden. Remove from pan and cool on rack. Repeat with remaining wrappers. If making ahead, store in airtight container at room temperature.

Heat oil in large skillet over medium-high heat. Add onion and garlic and saute until lightly softened, about 2 minutes. Stir in mushrooms and stock; saute about 4 minutes. Add vinegar, rosemary and pepper and cook another minute

Remove pan from heat, stir in prosciutto, parsley and bread crumbs until evenly combined. Spoon mixture into cups, sprinkle with cheese. Serve warm.