Photo of Mixed mushroom, Gruyere, and rosemary wontons by WW

Mixed mushroom, Gruyere, and rosemary wontons

Points® value
Total Time
49 min
20 min
24 min
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.


Olive oil

1 tsp, extra virgin


3 cup(s), sliced, gourmet mixed, finely chopped


½ cup(s), chopped, minced

Kosher salt

½ tsp

Black pepper

¼ tsp

Jarred minced garlic

2 tsp


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)


  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