Bite into these flavourful appetizers and experience a wonderful contrast of textures from the crisp shell to the soft creamy
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Bite into these flavorful appetizers and experience a wonderful contrast of textures from the crisp shell to the soft creamy mushroom filling. Clare Jones from Mushrooms Canada will be sharing this delicious mushroom recipe with us today. So stay with us as we get cooking. It’s fresh, simple and nutritious. This is DailyWebTV.
Mushroom and Prosciutto Cups
Meriel Bradley: Hello everybody and welcome to our kitchen. Today we are with Clare Jones from Mushrooms Canada, and what great recipe are you sharing with us today?
Clare Jones: Today we’re going to be making Mushroom Prosciutto Cups.
Meriel Bradley: Oh, now it already smells fabulous in here and we have even started cooking. So what’s the fist step for this recipe?
Clare Jones: Well, it uses a mini muffin pan and first of all what I’ve already done is spray that with non-sticks spray.
Meriel Bradley: Okay.
Clare Jones: And then we’re going to use wanton wrappers to make the cups so wanton wrappers come in a package like this.
Meriel Bradley: Yes.
Clare Jones: You get them usually the refrigerated section—produce section of your supermarket. And just push the wrappers into the cup and pleat them so they just form a little cup. And you’re going to bake this in a 350 degree oven for five to seven minutes or until they’re golden brown.
Meriel Bradley: These are fabulous golden brown.
Clare Jones: Yes, they’re done now, so we’ll just take them from the pan and cool them on the rack.
Meriel Bradley: Alright, they’re so light.
Clare Jones: And crispy. Now these will keep for a week in an air tight container. So you can make them ahead of time if you’re having a party. So next we’re going to sauté a one onion on medium high heat.
Meriel Bradley: Okay.
Clare Jones: And just put a tablespoon of oil into the pan and sauté that for about two minutes or until the onion soften.
Meriel Bradley: And this spoon?
Clare Jones: Do I get much sure.
Meriel Bradley: This looks fairly brown is that about right tan?
Clare Jones: That’s about right. Now we’re going to have one clove of garlic chopped and about half teaspoon of dried Rosemary and eight ounces of coarsely chopped mushrooms. I'm using the white mushrooms here if you want to use a brown mushroom, a comini mushroom you could do that too.
Meriel Bradley: This is a lot a volume, will this bed down?
Clare Jones: Yes, you’re going to cook this for about four to five minutes just until it starts to cook down.
Meriel Bradley: Now you used very fresh ingredients.
Clare Jones: Yes, the beauty of mushrooms, are that they’re grown locally 24/7 so they’re always fresh and you can always find them at your supermarket. Canadian mushrooms nice and fresh, and all the freshness in this recipe gets a really nice flavor too. Local produce in is the way —
Meriel Bradley: Makes the difference.
Clare Jones: Yes, so now that these are slightly brown we’re going to have the next ingredient which is a quarter cup of water and the tablespoon of Balsamic vinegar.
Meriel Bradley: Now is that for flavor?
Clare Jones: It is. This is really blanched nicely and you let that cook for about one or two minutes. Again to blend in those flavors.
Meriel Bradley: Right. Now will the mushrooms absorb that balsamic vinegar?
Clare Jones: They will yes, and also with the heat some of the liquid will evaporate too. So next we’re going to add a 250grams or one block of cream cheese and I'm actually using the light cream cheese here.
Meriel Bradley: Why?
Clare Jones: And just put it in cubes. And you want to stir that into a sort of mashed in and really blended together well.
Meriel Bradley: It’s all nice and creamy now light cream cheese adds to the low fat value of the mushrooms.
Clare Jones: Yes, it helps with the fat asparagus just to use the light cream cheese.
Meriel Bradley: Now I know mushrooms are so good for us.
Clare Jones: They are.
Meriel Bradley: Could I use any type of mushroom in here?
Clare Jones: You could in fact you could use a Portobello mushroom if you wanted too. You just have to chop it up and the great things about Portobello mushrooms are one Portobello mushroom has as much potassium as a small banana.
Meriel Bradley: Wow! And I know that potassium is one of the hotter nutritious elements to get into your diet.
Clare Jones: Your diet, it is so that’s a good way to get into your diet. There are so many other good things in mushrooms too besides the potassium lots of minerals and vitamins and fiber.
Meriel Bradley: So it is really is a super food.
Clare Jones: It is. Okay, now you’re going to remove that from the heat.
Meriel Bradley: Alright.
Clare Jones: Take it off the heat and add about a half a cup of minced lean Prosciutto to this. Give it some great flavor.
Meriel Bradley: So is this a sort of a more of a salty flavor?
Clare Jones: It is. So we add the salty nice ham flavor to it and some freshly ground pepper.
Meriel Bradley: I get play with pepper. How much?
Clare Jones: A good grinding of it to give it some flavor that looks great.
Meriel Bradley: Alright.
Clare Jones: And just stir it together and we’re done making a filling.
Meriel Bradley: Wow! That was fast.
Clare Jones: It is fast so that was great about this recipe. And you can actually make this ahead and you could put that in the fridge or the freezer a day or two ahead and keep it there and then make it up the day of your party if you’re entertaining.
Meriel Bradley: So you would warm it up in a pan?
Clare Jones: That’s right.
Meriel Bradley: And then put it in the cups.
Clare Jones: Put it in the cups.
Meriel Bradley: Which is our next step. Clare you what I’ve love about this recipe is that having just made it with you. It’s very, very easy to make but it looks very exotic.
Clare Jones: It looks complicated even though it’s so simple. So we’re filling the cups now and this will make 24 appetizers in total and then you can garnish them just a little chopped red bread pepper makes them really colorful and great for Christmas appetizer, a holiday appetizer and a little bit of Parmesan cheese will also go on top just that little tang of flavor at the end.
Meriel Bradley: The finishing touch.
Clare Jones: Exactly.
Meriel Bradley: Yes, so you put that on right at the end.
Clare Jones: Yes.
Meriel Bradley: Well, thank you so much. Can I have some red pepper on this because I have—I am going to eat this one right now but if you want this recipe. You can definitely go to Mushrooms.ca. I'm Meriel Bradley, will be making recipes with Clare Jones from Mushrooms Canada, and you’ve been watching DailyWebTV.