Mushroom and French Goat Cheese Triangles #vegetable #vegetarian

Mushroom and French Goat Cheese Triangles #vegetable #vegetarian

Extravagant, yet simple, these simple goat cheddar triangles are made with wonton wrappers and loaded up with gritty mushrooms and velvety French goat cheddar.

Overflowing with delightful mushrooms, onions, garlic and French goat cheddar, these triangles resemble empanadas and make a delectable canapé ideal for any festival. They're salty, velvety, and firm across the board bite.Absolutely delish!!

It's velvety, and dissimilar to crisp goat cheddar isn't tart in any way. It has a rich and mellow flavor, and the skin is delicate. Sooo great. I am completely dependent! The combo of fixings I went with is straight-up magical.Total flavor and surface flawlessness.


Mushroom and French Goat Cheese Triangles #vegetable #vegetarian


  • 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)
  • ¼ 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)


  1. Heat oil and butter in a medium skillet over medium heat.
  2. 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.
  3. Preheat oven to 375º F. Line a baking sheet with parchment paper and spray with oil. Set aside.
  4. 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.
  5. Arrange empanadas on prepared baking sheet. Spray tops of empanadas with oil.
  6. 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.
  7. Serve.

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