36 refrigerated won ton wrappers
5 Tbsp. Promise® Buttery Spread
12 ounces assorted mushrooms, coarsely chopped
1 leek, white part only, finely chopped or 1/4 cup finely chopped onion
2 cloves garlic, finely chopped
1/2 cup dry white wine or water
1 tsp. dried rosemary leaves, crushed
1/3 cup finely chopped prosciutto (optional)
Preheat oven to 350°. Spray 36 mini-muffin cups with nonstick cooking spray. In muffin cups, arrange wonton wrappers, gently pressing onto sides and bottoms. Melt 2 tablespoons Promise® Buttery Spread and brush on wonton wrappers. Bake 5 minutes or until light golden brown. On wire rack; cool completely.
In 12-inch skillet, melt remaining 3 tablespoons Spread over medium-low heat and cook leek, stirring constantly, 3 minutes. Add garlic and cook 30 seconds. Add wine and rosemary and simmer, stirring occasionally, 5 minutes or until liquid is reduced by half. Add mushrooms and cook over medium heat, stirring occasionally, 5 minutes until tender. Remove from heat and stir in prosciutto. Evenly spoon mushroom mixture into prepared wonton wrappers. Garnish, if desired, with grated parmesan cheese.