I created this recipe and called it Wonton Baskets Supreme Appetizers filled with mushrooms,Brie cheese and smoked salmon lox. A great appetizer to serve before dinner parties. I served this with my Rack of Lamb 6 course dinner menu. See more of my gourmet easy appetizer recipes with photographs.
freshly cracked black pepper, to taste
1/4 cup Brie cheese, rind removed
5 slices smoked salmon lox or Sockeye Salmon, cut into small pieces
Capers for garnish
Preheat oven to 375 degrees F.
Trim won ton wrappers with scissors to 2-1/2-inch squares or rounds, fit into three mini muffin tins, no need to grease the tins. Bake for 6 to 7 minutes. Can be made 1 day in advance, cover at room temperature until ready to fill.
In a large skillet melt butter with oil, saute mushrooms with garlic, salt and pepper until all liquid evaporates; taste for seasoning. Set aside to cool. Spoon mixture into prepared wontons. Top with a pinch of Brie cheese, set under the broiler just until cheese melts slightly for approximately 2 minutes. Remove from broiler, add smoked salmon, garnish with capers and serve with a dry white wine.