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Mixed Mushroom, Gruyere and Rosemary Wontons

Mixed Mushroom, Gruyere and Rosemary Wontons


1tsp olive oil, extra virgin
3cup(s) fresh mushroom(s), gourmet mixed, finely chopped
1⁄2cup(s) uncooked shallot(s), minced
1⁄2tsp kosher salt
1⁄4tsp black pepper
2tsp minced garlic
1tsp rosemary, fresh, minced
1tsp lemon zest
3 1⁄4oz Gruyère cheese, grated (6 Tbsp)
24item(s) wonton wrapper(s)
4spray(s) cooking spray


1 Preheat oven to 375 deg F. Line two baking sheets with parchment paper.

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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.

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4 Serving size: 1 wonton

Serves: 24