Mushroom Basket Appetizers

• 1 lb. mushrooms, finely chopped (3 cups)
• 1 small onion, finely chopped (1 cup)
• 1/4 cup dry white wine
• 2 Tbs. spicy horseradish mustard
• 4 Tbs. Parmesan cheese, divided
• 1 Tbs. garlic salt
• 1 Tbs. seasoned salt, such as Season-All
• 4 cups Natures Path Flax Plus Multibran Cereal
• 44 wonton wrappers
• 44 whole almonds
• Thyme sprigs for garnish, optional

1. Preheat oven to 375 F. Coat 2 12-cup mini-muffin tins with nonstick cooking spray.
2. Coat large nonstick skillet with cooking spray and heat over medium heat.
3. Add mushrooms and onion, and saute 6 minutes, or until soft.
4. Stir in wine, mustard, 2 Tbs.
5. Parmesan cheese, garlic salt, and seasoning salt, and remove from heat.
6. Crumble cereal over mushroom mixture, and stir to combine.
7. Press one wonton wrapper into each prepared mini-muffin-tin cup.
8. Spoon mushroom mixture into wonton wrapper, and top with a pinch of Parmesan cheese and an almond.
9. Bake 12 to 15 minutes, or until browned and crispy.
10. Remove cups from mini-muffin tins, and keep warm.
11. Wash, and coat tins with cooking spray once more, and repeat filling and baking cups with remaining wonton wrappers, filling, cheese, and almonds.
12. Garnish with fresh thyme, if desired.

mushrooms, onion, white wine, horseradish, parmesan cheese, garlic salt, salt, cereal, wonton wrappers, almonds, thyme

Taken from www.vegetariantimes.com/recipe/mushroom-basket-appetizers/ (may not work)