Mushroom Leek & Thyme Wonton Cups
Prep: 15 mins
Cook: 35 mins
Serves: 24
These crispy cups are sure to impress at dinner parties.


  • olive or canola oil spray
  • 1 packet wonton wrappers (25 sheets)
  • 1 leek (white part only), cut lengthways and finely sliced
  • 500 g button mushrooms, sliced
  • 2 cloves garlic, crushed
  • 1 tbs fresh thyme leaves or 1 teaspoon mixed dried herbs
  • pepper
  • 3/4 cup reduced-fat milk
  • 3 eggs
  • 80 g reduced-fat cheddar cheese, grated


  1. Preheat oven to 200ºC (180ºC fan-forced). Spray a 24 hole 1/3-cup capacity muffin pan with oil, press wonton wrappers well into pan holes to form a cup.
  2. Bake for 8 minutes until lightly browned and crisp then remove tin from oven and set aside.
  3. Meanwhile, spray a non-stick pan and place on medium heat. Add leek, mushrooms, garlic, thyme and season with pepper. Cook for 5 minutes, stirring occasionally, until vegetables have softened.
  4. Pour milk into a jug, add eggs and whisk together with a fork.
  5. Spoon 2 heaped teaspoonfuls of mushroom mixture into each cooked wonton cup. Pour over egg mixture to fill wonton and sprinkle with cheese.
  6. Bake for 18-20 minutes until egg is set. Carefully remove wonton cups from muffin tin and cool on a wire rack for a few minutes.
  7. Top each with an extra thyme sprig and serve warm or allow to cool completely on a wire rack, refrigerate and serve cold.

Serving Suggestion: Serve warm or cold, as a finger food or place in a lunchbox.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

More tips

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Nutrition Information

per serving per 100g
Energy 257 kJ 471 kJ
Protein 4.4 g 8.1 g
Fat, total 2 g 3.6 g
— saturated 0.9 g 1.7 g
Carbohydrate 5.5 g 10 g
— sugars 1.1 g 1.9 g
Sodium 79.3 mg 145.1 mg
Fibre 1.2 g 2.3 g

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