Crispy Wonton Mushroom Cups

Second only to the 1993 issue of Gourmet Magazine pancake recipe, my mom has been making these mushroom cups forever. Ironically, they are the recipe literally next to the pancake recipe from the very same magazine. The mushrooms cups were a beloved staple at her adult-only Christmas parties, an event at which my presence was forbidden until I, too, became an "adult." I'm not exactly sure what marked my official rite of passage but I remember one year – instead of being shipped off to my grandparents for the night – my mom asked me to help her cook for her Christmas party. It was a fantastic turn of events, as instead of jealously pining over mushrooms cups I knew other people were enjoying, I got to help make, and inevitably, eat them.

So last weekend I decided to update my mom's classic recipe, which is traditionally made with white-bread-turned-baked-cups, by baking mini wonton cups and filling them with the same mixture. I'll warn you that these mushroom cups might not LOOK like much, but they are delicious little morsels indeed. People go nuts for them in a mushroom cup feeding frenzy.

Wonton Mushroom Cups

Here's how you make them:
  • 36 wonton wrappers
  • 3 tablespoons unsalted butter
  • 1/4 cup minced onion
  • 1/2 pound mushrooms, minced
  • 2 tablespoons all-purpose flour
  • 1 cup half and half
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped parsley leaves
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons freshly grated Parmesan
Make the wonton cups: Preheat oven to 350 degrees. Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool a bit and then remove from the pan.

Here's an alternative "cup" idea, if you're not a fan of wonton wrappers: Preheat oven to 400 degrees. Cut out a 3-inch round with a round cutter from individual slices of white bread, press the rounds into 1/8-cup muffin tins, forming cups, and bake the cups in batches in the middle of the oven 12-15 minutes, or until they are golden brown. Transfer the cups to racks and let them cool.

Arrange wontons in baking pan

Bake for 5 minutes or until golden brown

Make the mushroom mixture: In a skillet melt the butter over moderately high heat and in it sauté the onion, stirring, for 3 minutes. Add the mushrooms and sauté the mixture, stirring, for 15 minutes, or until the liquid from the mushrooms is evaporated.

Melt butter of high heat.

Cook onions until translucent; add mushrooms.

Cook mushrooms until liquid evaporates, about 10 minutes.
Remove the skillet from the heat, sprinkle the flour over the mixture, and stir the mixture until it is combined well. Add the half and half, return the skillet to the heat, and cook the mixture over moderately high heat, stirring, until it is very thick. Remove the skillet from the heat, stir in the salt, the cayenne, the black pepper, and the chives, the parsley, and the lemon juice, and let the mixture cool.

Add flour and stir to thicken.

Remove from heat and add rest of ingredients. Return to heat and stir until mixture thickens.
Reduce the oven temperature to 350 degrees. Transfer the cups to a baking sheet, divide the mushroom mixture among them, and sprinkle the parmesan cheese on top. Bake the cups in the middle of the oven for 10 minutes, or until the cheese is melted. Enjoy!

Fill wonton cups with mushroom mixture.

Top each cup with grated Parmesan cheese.
Note: If you're making these in advance, the mushroom cups may be made up to this point and kept frozen, wrapped tightly. Reheat the mushrooms cups on a baking sheet in the middle of a preheated 350 degree oven for 20 minutes, or until they are heated through.

Bake for 20 minutes and serve immediately.


  1. Oh these look like a great appetizer that I can bring for Easter. Thanks!

  2. Hi Christie-I was linked to your site through another food blog, and I was instantly touched by your profile. I admire your courage, and I hope your husbands cancer retreats and never returns!

    I am now totally hooked on your site...your recipes are amazing! Thanks for sharing! :-)

    Kim in MD

  3. The crispy wonton mushroom cups are very exciting recipes to try yourself. These seem to be adventurous and unique. I've enjoyed reading every detail. It is an informative post.

  4. It is awesome and yummy. It is very pleasing to go through this mouthwatering post on these delicious crispy wonton mushroom cups. The article is a worth reading. I would like to bookmark the post.

  5. Thanks for the excellent lesson on how to make the crispy wonton mushroom cups. It is so simple and exciting recipes to prepare this delicious food. I've found the post to be very interesting tutorial. thanks.

  6. I've enjoyed following the recipe written so lucidly. The simple recipe with fewer ingredients makes it easier to prepare the crispy wonton mushroom cups and surprise your guests and family as on specially occasions with this delicious item.

  7. Before I started appreciating the recipe, I've enjoyed your story of natural assimilation to adulthood for such tasty crispy wonton mushroom cups. However, for that delicious cups any excuse will do for the occasion. thanks.

  8. THESE WERE DELISH!!! Super easy! I made them this way the first time and the second time I used cremini instead of white button and skim instead of half and half! Tastes just like the cream version!!! Thanks so much for this recipe!

  9. You can't hold back your appetite for long as they are irresistibly delicious and healthy. It is very pleasing to go through the post. it's nice job.

  10. I really want to learn the recipe for making crispy mushroom cups. I would prepare and preserve them for special occasions. They would serve great.

  11. They are not only crispy but also wholesome, healthy food. Every one likes them very much. The recipe is also very interesting to try with.


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