- Olive oil or nonstick cooking spray
- 1 package wonton wrappers
- 3 tablespoons olive oil
- 2 medium yellow onions, finely chopped
- 8 cloves garlic, minced
- 5 cups Portobello mushroom, diced
- 2 cups canned, diced tomatoes
- 1½ teaspoons sea salt
- 1½ teaspoons black pepper
- 6 ounces goat cheese
- Fresh chives for garnish
Yields 24 Wontons
Preheat oven to 350ºF. Spray a muffin pan with nonstick oil.
Place wonton wrappers in each muffin space and carefully press down to create the “cup” shape. Bake for 8–10 minutes. Watch closely—they can quickly burn!
While the cups are baking, finely chop onions and mince garlic.
Heat oil in a large skillet over medium heat. Sauté onions until translucent. Add garlic and sauté three minutes. Add garlic. Sauté 3 more minutes.
Dice mushroom. Set aside. Drain tomatoes to remove as much juice as possible.
Add mushroom and tomato to skillet. Add salt and pepper. Cook for 5 minutes, until mushrooms have softened.
Turn off heat and add goat cheese. Stir until mixture is well-combined and creamy.
Place 2 tablespoons of filling into each cup. Garnish with finely chopped chives.
This recipe is vegetarian.
Jordan and Clark Cord are a 20-something married couple living in Central Indiana. As food bloggers, most of their time is spent in the kitchen. Their mostly food-related hobbies include grocery shopping, trying and drinking new wines and tirelessly searching for the best Thai food in Indiana. You can follow them on their blog at TheFitchen.com.