Mushroom and French Goat Cheese Triangles
Fancy, yet no-fuss, these easy goat cheese triangles are made with wonton wrappers and filled with earthy mushrooms and creamy French goat cheese.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup onion finely diced
- 3 garlic cloves minced
- 16 oz. Baby Bella Mushrooms
- Salt and pepper to taste I added 1 teaspoon salt + ¼ teaspoon pepper
- 1/4 cup fresh parsley leaves chopped
- 48 wonton wrappers
- 2 President Palet de Chèvre French goat cheese 120 gr each, cut into little pieces (see notes)
Heat oil and butter in a medium skillet over medium heat.
Add onion and sauté until soft, about 3 minutes. Add garlic and sauté for 1 minute. Add mushrooms cook until they tender and start to turn golden and fragrant. Season with salt and pepper to taste. Add parsley and mix to combine. Remove from heat and let cool.
Preheat oven to 375º F. Line a baking sheet with parchment paper and spray with oil. Set aside.
Lightly brush edges of one wrapper with water. Place 1 heaping teaspoon of mushroom mixture in center of a wrapper and top it with one small piece of President Palet de Chèvre. Fold wrapper over filling, pressing edges with a fork to seal. Repeat with remaining wrappers.
Arrange empanadas on prepared baking sheet. Spray tops of empanadas with oil.
Bake for 10 to 12 minutes on top rack of oven until crisp and lightly brown. You might need to bake these in batches. Each large baking sheet holds up to 12 – 15 empanadas.
I cut President Palet de Chèvre into 12 triangles and then I cut each triangle in half.
The wonton wrappers are easy to work with. You can found them in the refrigerated section of most grocery stores.