| | Directions | - 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.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: mini muffin pan, medium bowl, baking sheet
Servings: 12
Serving Size: 2 pieces
|  | | Ingredients | | - | | 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 |
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