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Holiday Week: Mushroom and Prosciutto Cups


Every year I struggle with finding a delicious, holiday appetizer recipe that really wows the crowds. Sure, you can’t go wrong with stuffed mushrooms, but I want to fancy things up a bit. This recipe would have to be easy enough to prepare in advance, have minimal ingredients, and above all tasty great.

Mushroom & Prosciutto Cups

After scouring the internet for hours; looking at pin after pin on Pinterest, I came to the conclusion that I should always return to the recipes I know are tried, tested, and true. So I headed to the Mushrooms Canada recipe database and pulled out this gem…

Mushroom & Prosciutto Cups

This recipe is incredibly easy to make, and becomes a festive appetizer with the addition of chopped red and green peppers. The wonton wrapper cups add a nice crunch, which is complemented by the soft, creamy mushroom filling. A crowd pleaser for sure!

Mushroom & Prosciutto Cups

Mushroom & Prosciutto Cups

from Mushrooms Canada

24 thin wonton wrappers
1 tbsp olive oil
1 small onion, diced
1 (8 oz) package fresh mushrooms, coarsley chopped
1 clove garlic, minced
1/2 tsp dried rosemary leaves
1/4 cup water
1 tbsp balsamic vinegar
1 pkg (250g) light cream cheese, cubed
1/2 cup minced lean prosciutto (about 1 1/2 oz/45 g)
Freshly ground pepper to taste
Garnishes: minced fresh parsley, diced red pepper or grated Parmesan cheese (optional)


1. Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers and press into mini muffin pans, pleating to form a cup.  Bake in a 350°F (180°C) oven for 7-9 minutes or until crisp and golden brown. Remove from pan and cool on rack.

2. Meanwhile in large skillet heat oil over medium-high heat; add onion and sauté until lightly softened, about 2 minutes. Stir in mushrooms, garlic and rosemary and sauté about 4 minutes or until lightly browned. Reduce heat to medium; add water and vinegar cook another 1-2 minutes. Stir in cheese cubes and heat, stirring constantly until melted and well mixed. Remove from heat and stir in prosciutto until evenly combined. Taste and add pepper.

3. Spoon about 1½ tbsp (22 mL) of mixture into each cup; garnish as desired. Serve warm. Makes 24 Appetizers

Wonton cups can be baked 1 week in advance; cool and store in an airtight container. The filling can also be made ahead, refrigerated or frozen and then reheated over low heat, adding about 1 tbsp (15 mL) water if too thick OR fill the cups and heat in 350°F (180°C) oven for 5-10 minutes or until warm.

What’s your favourite holiday appetizer?

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