Marsala Mushroom Baked Ravioli

I woke up the other day thinking about something like this—I love mushrooms with Marsala and I love an easy appetizer that looks elegant. You can make the filling a day ahead if you wish and just assemble and bake right before guests arrive.

Ingredients (makes about 25):

2 teaspoons vegetable oil

1 package (about 10 ounces) mushrooms, chopped fine

1 Tablespoon butter

1 shallot, chopped fine

1 garlic clove, minced

4 ounces cream cheese

1 ½ Tablespoons Marsala wine

½ to 1 teaspoon salt (you choose the salt level)

¼ teaspoon pepper

½ teaspoon thyme

50 won ton wrappers (from a 12 ounce, 60 wrapper package)

½ cup warm water

Shredded parmesan and fresh parsley for garnish (optional)

Directions:

Line two baking sheets with parchment paper and set aside.

Heat the vegetable oil in a skillet over medium heat and add the chopped mushrooms. Cook, stirring often, for about seven minutes, or until the mushrooms give up their liquid and the liquid evaporates.

Add the butter to the skillet and continue cooking the mushrooms until they are brown and fragrant, about two minutes.

Add the shallots and garlic and cook for one minute more. Remove from heat.

Toss the mushroom mixture into a bowl and stir in the cream cheese, Marsala, salt, pepper and thyme.

Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Lay half of the won ton wrappers on the prepared baking sheets. Put one heaping teaspoon of the mushroom mixture in the center of the wrappers. Dip your finger in the warm water and run your finger around the edge of the filled wrappers to help create a seal. Top with the remaining won ton wrappers and press the edges to get a firm seal.

Bake for 18-20 minutes-mine were in for 19. Remove, let cool slightly, and garnish with shredded parmesan and fresh parsley if desired.