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2 January, 2015

Mushroom and Sausage Cup

Posted in : Appetizers, Entertaining, Holidays, Make Ahead on by : Pamela Reynoso

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I started out wanting to make stuffed mushrooms.  The problem, the mushroom s were wither to small of to large.  So on to the back up plan.   Wonton wrappers, dumpling wrappers to be exact.  Dumpling wrapper are round so they make a nicer cup, in my opinion, but wonton wrappers will work just as well.

IMG_6592What You Need:

Wonton Wrappers

non-stick spray

1 Lb.Cooked Sausage

1 Tablespoon Olive Oil

1 Package Chopped Mushrooms

1/2 Cup Chopped Onion

1 Diced Garlic Clove

Salt and Pepper

Shredded Cheese

What To Do:

Preheat Oven to 350 degrees.  Using mini cupcake tins, spray them evenly then gently tuck the wonton wrappers into each tin and back for about 15 minutes or until lightly browned.  Heat the olive oil in a pan, add the onions and sauté  for about 3 minutes.  Add the mushrooms and garlic, sprinkle with salt and saute until the mushrooms have released most of their moisture.  Remove from heat and stir in cooked sausage.  Once slightly cooled stir in the cheese.  Place a generous spoonful of the mushroom mixture into each wonton cup.  Place on a cookie sheet and heat until the cheese is melted.

 

Note: The wonton wrappers can be made days ahead. Store in a zip lock bag on the counter. The mushroom and sausage mixture can be made ahead and added to the wonton wrappers right before heating.