Portobello & Chive Wonton Cups


Superbowl is next Sunday. Who are you rooting for? I’m going with the Denver Broncos. Broncos running back, Knowshon Moreno, went to my high school. Jersey boy. Small world. Despite a recent rib injury, he is expected to play in this year’s Superbowl.

Okay, let’s talk food. Superbowl Sunday finger food idea –> Wonton Cups! I know what you’re thinking – wontons.. for football? Hear me out. These little guys are bite-size, so simple to make, and delicious. You just line a muffin pan with the wonton, stuff them with pretty much anything, and bake them up in minutes. Everyone loves these hot finger-food appetizers.

You should be able to find gluten-free wonton wrappers at a natural health food store or online but if you can’t, you can always make your own. Here is a simple recipe for Gluten-Free Homemade Wontons.

Portobello & Chive Wonton Cups
Serves: 4
  • 8 store-bought wonton wrappers (gluten-free available)
  • 2 teaspoons olive oil
  • 1 large portobello mushroom (about 4 ounces), finely chopped
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon fine sea salt
  • fresh ground pepper to taste
  • ½ teaspoon Dijon mustard
  • 1 tablespoon fresh chives, chopped
  1. Preheat oven to 350F. Spray a mini-muffin pan with nonstick cooking spray.
  2. Gently press wonton wrappers into muffin cups. Bake for 7 minutes or until lightly golden. Heat oil in a small skillet. Add mushrooms, lemon juice, salt and pepper; cover and cook for 10 minutes. Remove from heat. Add mustard and chives and mix well.
  3. To assemble cups, spoon in about a teaspoon of the mushroom mixture per cup. Serve warm.


For a different variation, try my Guacamole Wonton Cups.

Guacamole Wonton Cups




  1. kitchenconfidante says

    Such a smart and healthy snack! I’m not one for football, but I love how this would satisfy my cravings for crunchy snack food (and that it’s healthy, too.). Hope you are well, Trish!

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