Happy Superbowl Sunday, everyone! And…happy 1 year anniversary to my blog! To celebrate both momentous occasions, I spent the better part of the afternoon cooking: crab quesidillas, pizza dip, fresh guacamole, and…wonton cups with spinach and mushroom filling.
Why wonton cups? Well, I got really into cooking-themed books last year, and these cups were mentioned in passing in one of my books. There, the cups were filled with tuna tartare, but I had a feeling the people coming to my Superbowl party weren’t going to be thrilled with raw fish, so I went with something a little tamer.
Who knew wonton wrappers were so versatile? I’d only ever used them to make wontons and crab rangoons, but they’re actually quite effective as Tostito-esque scoops. And aren’t they pretty? This is definitely something that looks fancier and more complicated than it actually is.
You can fill the cups with just about anything — hummus, crab dip, salsa — but I can tell you that sauteed spinach/mushrooms with ricotta was very tasty. The only downside is that, once filled, the cups lose a lot of their crisp/crunch over time. Maybe more time in the oven would fix this? Or perhaps frying vs. baking?
- 1 package of wonton skins
(1) Preheat oven to 350
(2) Grease a mini muffin pan.
(3) Press a single wonton skin into each muffin cup. Make sure the skin doesn’t fold in too much — there needs to be enough space to fill with good stuff.
(4) Bake for 7-9 minutes, until lightly brown and crispy.
(5) Fill with anything you want, or serve as dip scoops.
** For spinach/mushroom ricotta filling, mix 1-1/2 cups ricotta with 1 cup sauteed spinach and 1/2 cup sauteed mushrooms.