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.

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31 Responses to Mushroom and Feta Bites #SundaySupper

  1. Stacy says:

    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.

  2. 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 =)

  3. Liz says:

    Wow, these look incredible!!! The contrast between the filling and crispy wonton must taste amazing!!!

  4. Renee says:

    I think I need to throw a party just so I can make these. Love the use of wonton wrappers.

  5. Hezzi-D says:

    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.

  6. 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!

  7. Diana @GourmetDrizzles says:

    These look so yummy, Laura! What a great flavor combination, and so helpful as a vegetarian option too!! Can’t wait to try these.

  8. You had me at mushrooms and feta…then the garlic and cheeses. Oh my these look good. Thanks for sharing!

  9. These are adorable! And I love the flavors packed inside. Such a fun plate of little bites these make :)

  10. I make a tart with similar ingredients so I know these are fabulous! YUM!

  11. Bea says:

    These looks amazing! Anything with mushrooms has my name on it :)

  12. I’m with Stacy–I’d probably eat the whole thing! These look wonderful and so easy to put together.

  13. These look crunchy and yummy!

  14. Tara says:

    Crunchy, creamy, yummy, my mouth is watering!!!

  15. Mynda says:

    Aloha Laura! These do look yummy — do yo think they could be baked instead of fried? Mahalo!

  16. Susan says:

    These are so great! I love all the crispy goodness.

  17. 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!

  18. What a great easy appetizer idea! I always forget that wonton wrappers can be used for a lot more than just crab rangoon! :)

  19. Megan says:

    This looks delicious! The many powers of the wonton wrapper….LOVE it!

  20. Jennifer B says:

    Anything with mushrooms are A-Okay in my book!!

  21. These are so cute and unique! How can anyone NOT like mushrooms? :)

  22. 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!

  23. Wow, these sound amazing. Seriously I wish I had a few to nibble on right now.

  24. Gail {a stack of dishes} says:

    Yeah- I could eat a batch of these right now! Gorgeous- thanks for sharing.

  25. Melanie says:

    I would totally snarf those down. All of my favorite flavors deep-fried? Oh yeah!!

  26. 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!

  27. Dwayne Blakemore says:

    Sugar also contributes to the moistness of desserts and their tenderness. The flour or starch component in most desserts serves as a protein and gives the dessert structure. Different flours such as All-Purpose Flour or Pastry Flour provide a less rigid gluten network and therefore a different texture. Along with flour desserts may contain a dairy product.-:

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