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Mushroom Parmesan Wonton Cups

Posted by  on Thursday, March 31st, 2011 at 2:21 pm

My Grandmother turned 95 last week! To celebrate this monumental occasion, we threw her a big family party. My Aunt Helen did an incredible job hosting while Grandma relaxed with a dirty martini (guess it runs in the family).

I decided to bring an appetizer, and although I heart my tried and true Spinach and Artichoke dip, I felt like it was time for a change. I was seeking something crispy and earthy, and I knew I wanted to put my mini muffin tray to work.

A few months ago, Tamar and Josh had Steve and I over for brunch and made mini egg bakes using a muffin tin. They were adorable, creative, and left me wanting to do something similar. This was my opportunity.

Mushroom Parmesan Wonton Cups recipe: adapted from Pardon my Crumbs
Mushroom parmesan wonton cups


  • 36 wonton wrappers - available  in the produce aisle of most grocery stores, these also require refrigeration.
  • 3 tablespoons unsalted butter
  • 1/4 cup minced onion
  • 1/2 pound mushrooms, minced
  • 2 tablespoons all-purpose flour
  • 1 cup half and half
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped parsley leaves
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons freshly grated Parmesan


Make the wonton cups: Preheat oven to 350 degrees. Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5-10 minutes in the preheated oven. They should appear a golden brown color, but do not let burn. Allow the baked wrappers to cool a bit and then remove from the pan.

wonton wrappers

Make the mushroom mixture: In a skillet melt the butter over moderately high heat and in it sauté the onion, stirring, for 3 minutes. Add the mushrooms and sauté the mixture, stirring, for 15 minutes, or until the liquid from the mushrooms is evaporated.

Remove the skillet from the heat, sprinkle the flour over the mixture, and stir the mixture until it is combined well. Add the half and half, return the skillet to the heat, and cook the mixture over moderately high heat, stirring, until it is very thick. Remove the skillet from the heat, stir in the salt, the cayenne, the black pepper, and the chives, the parsley, and the lemon juice, and let the mixture cool.

Reduce the oven temperature to 350 degrees. Transfer the cups to a baking sheet, divide the mushroom mixture among them, and sprinkle the parmesan cheese on top. Bake the cups in the middle of the oven for 10 minutes, or until the cheese is melted. Enjoy!

mushroom parmesan wonton cups

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Looks delish Krissy! I want this recipe!


March 31st, 2011 at 4:46 pm

Hi Kristin, these look delish, I might try them for my Easter Dinner (I’m hosting for 10), as one of the appetizers!!!! thanks for sharing. :)

April 4th, 2011 at 9:05 pm

Good luck hosting Mary! Please let me know how it went and what you made.

April 5th, 2011 at 11:16 am

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