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Categories:Viewed: 51 - Published at: 4 years ago
Ingredients
- 36 refrigerated won ton wrappers
- 5 tablespoons promise buttery spread
- 12 ounces sliced mushrooms
- 1 leeks
- 2 cloves garlic finely chopped
- 1/2 cup dry white wine or water
- 1 teaspoon dried rosemary leaves
- 1/3 cup prosciutto finely chopped, optional
Method
- Preheat oven to 350°. Spray 36 mini-muffin cups with nonstick cooking spray. In muffin cups, arrange wonton wrappers, gently pressing onto sides and bottoms. Melt 2 tablespoons Promise(R) Buttery Spread and brush on wonton wrappers. Bake 5 minutes or until light golden brown. On wire rack; cool completely.
- In 12-inch skillet, melt remaining 3 tablespoons Spread over medium-low heat and cook leek, stirring constantly, 3 minutes. Add garlic and cook 30 seconds. Add wine and rosemary and simmer, stirring occasionally, 5 minutes or until liquid is reduced by half. Add mushrooms and cook over medium heat, stirring occasionally, 5 minutes until tender. Remove from heat and stir in prosciutto. Evenly spoon mushroom mixture into prepared wonton wrappers. Garnish, if desired, with grated parmesan cheese.
