Mixed mushroom, Gruyere, and rosemary wontons
1 tsp, extra virgin
3 cup(s), gourmet mixed, finely chopped
½ cup(s), minced
1 tsp, fresh, minced
3¼ oz, grated (6 Tbsp)
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- 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.
- 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.
- Serving size: 1 wonton