Sausage and Spinach Wonton Cups Recipe

Sausage and Spinach Wonton Cups Recipe
Sausage and Spinach Wonton Cups Recipe photo by Jones Sausage
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Sausage and Spinach Wonton Cups Recipe

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Crispy and delectable, these tiny appetizers are packed with tons of flavor. Wonton wrappers are filled with mushrooms, spinach, cheese and sausage. Recipe provided by Jones Sausage
MAKES:
18 servings
TOTAL TIME:
MAKES:
18 servings
TOTAL TIME:

Ingredients

  • 1 (7 oz) package Jones Dairy Farm Golden Brown Sausage Links, thawed and chopped
  • 1/3 cup shallots, diced
  • 1/3 cup cremini mushrooms, chopped
  • 2 (10 oz) packages frozen chopped spinach, cooked and drained
  • 1 (6.5 oz) container garlic and herb cheese spread
  • 18 wonton wrappers
  • 1 cup parmesan cheese, shredded, divided
  • 3 tablespoons pine nuts, toasted

Directions

Cook sausage in a large skillet over medium-high heat for 8 to 10 minutes, or until brown and crispy. Remove from pan, leaving 1 tablespoon fat in pan. Add shallots and mushrooms. Cook until soft, about 3 minutes. Cool slightly. Place in medium-sized bowl and add spinach, cheese spread and 1/2 cup parmesan. Stir until combined. Set aside.
Preheat oven to 350&rdeg;F. Spray 2 muffin tins with cooking spray. Gently press 1 wonton wrapper into each muffin cup. Spray lightly with cooking spray. Bake for 10 minutes.
Divide filling evenly into cups. Sprinkle remaining parmesan cheese over top. Bake for additional 10 minutes. Sprinkle pine nuts over top. Yield: 18 servings
Originally published as Sausage and Spinach Wonton Cups in Jones Sausage 2016

  • 1 (7 oz) package Jones Dairy Farm Golden Brown Sausage Links, thawed and chopped
  • 1/3 cup shallots, diced
  • 1/3 cup cremini mushrooms, chopped
  • 2 (10 oz) packages frozen chopped spinach, cooked and drained
  • 1 (6.5 oz) container garlic and herb cheese spread
  • 18 wonton wrappers
  • 1 cup parmesan cheese, shredded, divided
  • 3 tablespoons pine nuts, toasted
  1. Cook sausage in a large skillet over medium-high heat for 8 to 10 minutes, or until brown and crispy. Remove from pan, leaving 1 tablespoon fat in pan. Add shallots and mushrooms. Cook until soft, about 3 minutes. Cool slightly. Place in medium-sized bowl and add spinach, cheese spread and 1/2 cup parmesan. Stir until combined. Set aside.
  2. Preheat oven to 350&rdeg;F. Spray 2 muffin tins with cooking spray. Gently press 1 wonton wrapper into each muffin cup. Spray lightly with cooking spray. Bake for 10 minutes.
  3. Divide filling evenly into cups. Sprinkle remaining parmesan cheese over top. Bake for additional 10 minutes. Sprinkle pine nuts over top. Yield: 18 servings
Originally published as Sausage and Spinach Wonton Cups in Jones Sausage 2016

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