Chevre and Portabello Mushroom Tarts
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Mini-mushroom and cheese stuffed tartlettes, perfect for finger food as a snack for guests or just to treat yourself. Using prepared wonton wraps makes it quick and easy to create a fancy look that tastes great.
Ingredients
| 1 | tablespoon |
olive oil
|
|
| 8 | ounces |
mushrooms, portabello
diced |
|
| 2 | tablespoons |
basil
fresh, minced |
|
|
black pepper
freshly ground |
* | ||
| 1 | large |
eggs
beaten |
|
| 2 | teaspoons |
all-purpose flour
|
|
| 6 | ounces |
goat (chevre) cheese
crumbled |
|
| 2 | tablespoons |
scallions, spring or green onions
minced |
|
| 32 |
wonton wrappers
|
* | |
| 1 | tablespoon |
butter
melted |
Directions
Preheat oven to 350℉ (180℃).
Spray miniature muffin tins with nonstick cooking spray. Press wonton wrappers into tins.
Sauté mushrooms in olive oil with a pinch of salt until most of the moisture has evaporated.
Combine mushrooms, basil, pepper, egg, flour, goat cheese, and green onions.
Spoon filling into wonton wrappers using a teaspoon. If you leave the tips of the wrappers sticking up they will brown and become very crunchy.
Fold the four corners towards the center to create mini-dumplings. Paint the Wonton wrappers with butter.
Bake for 20 minutes. Serve warm or at room temperature.
