Chevre & Portabello Mushroom Tarts
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.
Yield
8 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 231.2 | ml/g |
mushrooms, portabello
diced |
|
| 3E+1 | ml |
basil
fresh, minced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
eggs
beaten |
|
| 1E+1 | ml |
all-purpose flour
|
|
| 173.4 | ml/g |
goat (chevre) cheese
crumbled |
|
| 3E+1 | ml |
scallions, spring or green onions
minced |
|
| 32 | each |
wonton wrappers
|
*
|
| 15 | ml |
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.
