Imagine biting into a crispy, golden-brown wonton wrapper filled with layers of creamy ricotta, savory mushrooms, and melted cheese - that's exactly what these Mini Mushroom Lasagna Cups deliver! Perfect for entertaining, these bite-sized Italian-inspired delights are about to revolutionize your appetizer game. Whether you're hosting a dinner party, looking for a crowd-pleasing snack, or simply craving something deliciously unique, these miniature lasagna cups will have everyone asking for your secret recipe.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 12 cups
Ingredients
- 1 package wonton wrappers
- 2 cups mushrooms, chopped
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray to prevent sticking.
- Clean and finely chop the mushrooms into small, uniform pieces. Heat a skillet over medium heat and sauté the mushrooms until they release their moisture and become golden brown, about 5-7 minutes.
- In a mixing bowl, combine ricotta cheese, sautéed mushrooms, Italian seasoning, and half of the Parmesan cheese. Mix thoroughly until well incorporated.
- Carefully press one wonton wrapper into each muffin cup, creating a cup-like shape that covers the bottom and sides of each cavity.
- Spoon a small amount of marinara sauce into the bottom of each wonton wrapper, creating a thin base layer.
- Add a generous spoonful of the mushroom-ricotta mixture on top of the marinara sauce in each cup.
- Sprinkle shredded mozzarella cheese over the ricotta mixture in each cup.
- Repeat the layering process: add another small spoonful of marinara sauce, followed by more mushroom-ricotta mixture and mozzarella cheese.
- Top each cup with a final sprinkle of Parmesan cheese for added flavor.
- Bake in the preheated oven for 15-18 minutes, or until the wonton wrappers are crispy and golden brown and the cheese is melted and bubbly.
- Remove from the oven and let the lasagna cups cool in the pan for 5 minutes to set.
- Carefully remove the cups from the muffin tin using a small offset spatula or butter knife.
- Serve warm as an appetizer or light meal, garnished with fresh basil or parsley if desired.
Tips
- Ensure your mushrooms are thoroughly sautéed and moisture is reduced to prevent soggy wonton wrappers.
- Use non-stick cooking spray generously to make removal easier.
- Don't overfill the cups - leave a little room for the cheese to melt and expand.
- For extra flavor, try adding a pinch of garlic powder to the ricotta mixture.
- Let the cups cool slightly before removing to help them hold their shape.
- For a vegetarian version, you can add spinach or roasted bell peppers to the filling.
- These cups can be prepared ahead of time and quickly baked just before serving.
- Use fresh, high-quality cheese for the best melting and flavor results.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 10g
Protein: 6g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
