Sautéed Mushroom Cups

When entertaining for dinner, I like to have a starter ready to go when our friends arrive. It satisfies those who are arrived with hungry bellies and gives me time to visit before serving dinner.

We had friends for dinner and I had leftover wonton wrappers from some recent potstickers I had made. I dont think wonton wrappers freeze well so I needed to use them up.

I've made these mushroom appetizers before but have used phillo dough to make the cups in the past. The wonton wrappers worked just as nicely. They were even easier to work with than phillo. A win-win for me. And a tasty one to start off to the evening.

Sauteed Mushroom Cups
Ingredients: *Yield 16
1/2 package wonton wrappers
5 oz. shitake mushrooms, roughly chopped
8 oz. baby bella or crimini mushrooms, quartered
fresh thyme leaves from 4 springs, finely chopped
S&P to taste
2 tbs. stilton cheese
Cooking spray

Directions:
1. Preheat oven to 300 degrees. Prepare mini muffin tin with cooking spray. Gently press wonton wrappers into muffin cups. Lightly spray wontons with cooking spray and lightly salt.
2. Transfer muffin tin to oven and for 3-4 minutes or until wontons are nearly cooked.
3. Turn oven to broil for approximately 1-3 minutes or until golden brown. Remove from heat and let cool.
4. In a large non-stick sauté pan, brown mushrooms on medium-low heat for 5-8 minutes or until mushroom juices have cooked off. *Tip: No oil or butter needed. The mushrooms will release their water content as they cook. If mushrooms start to stick to the pan, reduce heat.
5. Season with thyme, salt and pepper.
6. Spoon mushrooms into wonton cups and top with cheese crumbles. S&P to taste. Serve immediately.