Five Portobello Cream Cheese Wontons Recipe

Inspired by Tapas 177

Time30m

Serves4

fried wonton purses filled with sautéed mushrooms & cream cheese

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Ingredients

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1
Sauté the Filling
In a large skillet over medium heat, add a splash of vegetable oil. Once hot, add the diced portobello mushrooms and sauté until they are tender, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2
Mix the Filling
Remove the skillet from heat and allow the mushroom mixture to cool slightly. In a mixing bowl, combine the sautéed mushrooms, softened cream cheese, chopped green onions, soy sauce, and black pepper. Mix until well combined.
3
Prepare the Wontons
Lay out the wonton wrappers on a clean, dry surface. Place about 1 tablespoon of the filling in the center of each wrapper. Moisten the edges with water, fold the wrapper over to create a triangle, and press the edges to seal. For a purse shape, bring the corners together and pinch to seal securely.
4
Fry the Wontons
In a deep skillet or pot, heat the vegetable oil over medium-high heat until hot. Carefully add the wontons in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
5
Serve
Serve the fried wontons warm with your choice of dipping sauce, such as sweet chili sauce or soy sauce.