Mushroom and Feta Bites #SundaySupper

One of the things I love about being apart of the Sunday Supper group is how intimate and close everyone is. We have become a bit of a family and with family comes celebrations. This year we have lots to celebrate, births, marriages. So to celebrate all of these wonderful events we have decided to have a virtual Shower (baby and wedding) together.

Today I wanted to share an amazing appetizer that would be perfect for any party. All of the wonderful taste of a stuffed mushroom wrapped in a won ton wrapper. These were highly addicting, with even my toddler downing several of them herself.

Mushroom and Feta Bites

500g (1 lb) mushroom, diced small
3 garlic cloves, minced
226g (8 oz) feta cheese, mashed
115g (1/2 c.) cream cheese, softened
50g (1/2 c.) grated parmesan cheese
2 green onions, chopped
24-30 won ton wrappers


Heat a small amount of oil in a frying pan over high heat and then add the diced mushrooms. Cook mushrooms for 5 minutes until mushrooms are golden brown. Add the garlic during the last minute of cooking. Set mushrooms aside.

In a bowl mix, feta, cream cheese, parmesan and green onions together. Toss in the mushrooms and stir.


Add 1/2 tsp of the mixture to a won ton wrapper. Wet the edges of the wrapper with water. The easiest way I find to do this is to wet my finger and rub it along the edges. Roll the wonton wrapper up like a cigar, making sure the edges are sealed and there is no air side. Air pockets in the wrapper will cause the won ton bite to bubble when cooking. This batch made a bit over 24 but I used the remainder for a quick pasta sauce for my daughter.

Add canola oil to a medium size skillet. You want the oil so that it is 1/2 inch deep. Heat the oil over medium heat. Add four or five of the rolled up won tons at a time to the oil and keep a close eye on them. Fry each side of the won ton until its golden brown. If the won tons are cooking too fast, turn the heat down a bit. Remove from the oil and set on to a paper towel to drain off the excess oil. Repeat until all won tons are cooked.

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One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

Mushroom and Feta Bites
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 500g (1 lb) mushroom, diced small
  • 3 garlic cloves, minced
  • 226g (8 oz) feta cheese, mashed
  • 115g (1/2 c.) cream cheese, softened
  • 50g (1/2 c.) grated parmesan cheese
  • 2 green onions, chopped
  • 24-30 won ton wrappers
Instructions
  1. Heat a small amount of oil in a frying pan over high heat and then add the diced mushrooms. Cook mushrooms for 5 minutes until mushrooms are golden brown. Add the garlic during the last minute of cooking. Set mushrooms aside.
  2. In a bowl mix, feta, cream cheese, parmesan and green onions together.
  3. Toss in the mushrooms and stir.
  4. Add ½ tsp of the mixture to a won ton wrapper. Wet the edges of the wrapper with water. The easiest way I find to do this is to wet my finger and rub it along the edges. Roll the wonton wrapper up like a cigar, making sure the edges are sealed and there is no air side. Air pockets in the wrapper will cause the won ton bite to bubble when cooking. This batch made a bit over 24 for me.
  5. Add canola oil to a medium size skillet. You want the oil so that it is ½ inch deep. Heat the oil over medium heat. Add four or five of the rolled up won tons at a time to the oil and keep a close eye on them. Fry each side of the won ton until its golden brown, they will cook really quickly. If the won tons are cooking too fast, turn the heat down a bit. Remove from the oil and set on to a paper towel to drain off the excess oil. Repeat until all won tons are cooked.

31 thoughts on “Mushroom and Feta Bites #SundaySupper

  • April 21, 2013 at 7:13 am
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    These are my kind of party food, Laura! Only 24? I could eat the whole batch! I’ll bet that pasta dish with the leftovers was delicious too.

    Reply
    • April 21, 2013 at 7:17 am
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      Tell me about it. We ate these way too quickly. Next time I am doubling the batch. 🙂

      Reply
  • April 21, 2013 at 8:18 am
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    What a great idea, Laura. Soft ricotta savory centers with a crispy wonton crunch. Brilliant! Of course, I’ve saved this recipe for my family Sunday Supper =)

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  • April 21, 2013 at 12:19 pm
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    Wow, these look incredible!!! The contrast between the filling and crispy wonton must taste amazing!!!

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  • April 21, 2013 at 12:27 pm
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    I think I need to throw a party just so I can make these. Love the use of wonton wrappers.

    Reply
  • April 21, 2013 at 12:41 pm
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    We are moving this week and trying to clean out our refrigerator. I have mushrooms, feta, and wonton wrappers so I may be making this for dinner tonight! I really like the crisp outside and gooey inside…YUM.

    Reply
    • April 23, 2013 at 8:27 pm
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      Good luck with the move. I know these bites will be a huge hit

      Reply
  • April 21, 2013 at 1:52 pm
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    I know for sure, I would eat every single one of these. I would be hoovering over the serving plate, wondering if anyone noticed why they were gone so fast 🙂 Thank you for sharing!

    Reply
  • April 21, 2013 at 2:16 pm
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    These look so yummy, Laura! What a great flavor combination, and so helpful as a vegetarian option too!! Can’t wait to try these.

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  • April 21, 2013 at 2:36 pm
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    These are adorable! And I love the flavors packed inside. Such a fun plate of little bites these make 🙂

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  • April 21, 2013 at 5:07 pm
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    These looks amazing! Anything with mushrooms has my name on it 🙂

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  • April 21, 2013 at 5:28 pm
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    I’m with Stacy–I’d probably eat the whole thing! These look wonderful and so easy to put together.

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  • April 21, 2013 at 8:43 pm
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    Crunchy, creamy, yummy, my mouth is watering!!!

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  • April 21, 2013 at 8:45 pm
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    Aloha Laura! These do look yummy — do yo think they could be baked instead of fried? Mahalo!

    Reply
    • April 23, 2013 at 8:28 pm
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      Yes I think these would work out baked. They wouldn’t be quite as crispy but very tasty I am sure. And without the added fat. 🙂

      Reply
  • April 21, 2013 at 11:08 pm
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    These are so great! I love all the crispy goodness.

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  • April 21, 2013 at 11:49 pm
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    I *love* appetizers with mushrooms. Well, I just love mushrooms, but if I’m at a party and there is something with mushrooms, I’m all over it! Looks great!

    Reply
  • April 22, 2013 at 2:03 am
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    What a great easy appetizer idea! I always forget that wonton wrappers can be used for a lot more than just crab rangoon! 🙂

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  • April 22, 2013 at 4:15 am
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    This looks delicious! The many powers of the wonton wrapper….LOVE it!

    Reply
  • April 23, 2013 at 1:20 am
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    Mmmm…fried wontons filled with mushrooms and cheese….some of my favourites foods wrapped into one dangerous bite! And I agree with you about Sunday Supper, Laura. I really feel like you guys are family – everyone has been so warm, helpful and supportive. Sunday is my favourite day of the week now!

    Reply
  • April 24, 2013 at 2:29 pm
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    Yeah- I could eat a batch of these right now! Gorgeous- thanks for sharing.

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  • April 24, 2013 at 3:28 pm
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    I would totally snarf those down. All of my favorite flavors deep-fried? Oh yeah!!

    Reply
  • April 25, 2013 at 1:43 pm
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    I have some frozen wonton wrappers and this is certainly the recipe to put them to good use Laura! The filling is perfect and delicious, I couldn´t be happier when something has feta in it, love it!

    Reply
  • May 2, 2013 at 4:41 pm
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    Reply

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