- Preheat oven to 350° F. Spray muffin pan with nonstick cooking spray. Brush one side of wonton square with melted butter. Press each wrapper into muffin pan buttered side up, pressing sides back to create a cup. Bake 8 minutes or until golden brown. Remove from pan and cool.
- Combine cream cheese, garlic and Worcestershire in medium bowl. Stir in vegetables and cheese. Fill each wonton cup with cream cheese mixture. Bake 5 minutes until filling is bubbly and edges are golden brown.
- Serve with teriyaki sauce and a dab of wasabi.
|Prep Time: 15 minutes|
Cook Time: 15 minutes
Container: mini muffin pan, medium bowl, baking sheet
Serving Size: 2 pieces
|-||24 wonton wrappers|
|-||1 tablespoon butter, melted|
|-||10 ounces shrimp, peeled, deveined, cooked, chopped|
|-||2 green onions, chopped|
|-||1/3 cup carrot, grated|
|-||4 ounces cream cheese, softened|
|-||1 clove garlic, minced|
|-||1/2 teaspoon Worcestershire sauce|
|-||1/2 cup mozzarella cheese, shredded|
|-||1/2 cup teriyaki sauce|
|-||1 tablespoon wasabi|