Mixed mushroom, Gruyere, and rosemary wontons
1
Points®
Total time: 49 min • Prep: 20 min • Cook: 24 min • Serves: 24 • Difficulty: Easy
Filling and baking wonton wrappers are a breeze—really. When these come out of the oven, the result is a crunchy outside with a creamy filling. This filling includes a mix of sautéed mushrooms and shallots combined with garlic, rosemary, lemon zest, and Gruyere cheese, creating a delicious little bite. Serve it at your next casual get-together; they are destined to be a hit. But don’t stop there. The flavor combinations for this recipe are almost endless since wonton wrappers work with both sweet and savory applications, so try swapping out the herbs or cheese to tweak this recipe or change it up completely by using fresh fruit tossed with cinnamon and ricotta for a dessert-style wonton.
Ingredients
Olive oil
1 tsp, extra virgin
Mushrooms
3 cup(s), sliced, gourmet mixed, finely chopped
Shallot
½ cup(s), chopped, minced
Kosher salt
½ tsp
Black pepper
¼ tsp
Jarred minced garlic
2 tsp
Rosemary
1 tsp, fresh, minced
Lemon zest
1 tsp
Gruyère cheese
3¼ oz, grated (6 Tbsp)
Wonton wrapper
24 item(s)
Cooking spray
4 spray(s)
Instructions
1
Preheat oven to 375°F. Line two baking sheets with parchment paper.
2
Heat oil in a large nonstick skillet over medium heat; add mushrooms, shallot, salt and pepper. Cook, stirring frequently, until mushrooms begin to brown, 7-10 minutes. Add garlic and rosemary; cook, stirring a few times, 1 minute. Stir in lemon zest and cheese; remove from heat.
3
Spoon 1 Tbsp filling in center of each wonton wrapper. Using your fingers, wet edges of wrappers with water and fold wrappers over to form triangles; press down to seal edges. Place wontons on prepared baking sheets; lightly coat tops with cooking spray. Bake until lightly browned, 10-12 minutes; serve warm or at room temperature.
4
Serving size: 1 wonton
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