Mushroom, Parmesan & Ricotta Dumplings

Something Extra Fall 2016

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Mushroom, Parmesan & Ricotta Dumplings

Mushroom, Parmesan & Ricotta Dumplings
2 tbsp. olive oil
1 cup minced shiitake mushrooms, stems removed
1 cup minced button mushrooms
2 cloves garlic, minced
1/4 cup ricotta cheese
1/4 cup + 3 tbsp. shredded Parmesan cheese, divided
3 tbsp. minced chives
2 tbsp. chopped parsley
36 wonton wrappers (in our Produce Dept.)

Prep: 25 minutes, Cook: 16 minutes, Serves: 6

1. Heat olive oil in a large sauté skillet over medium heat. Add mushrooms and garlic. Cook for 10 minutes, then place in a medium mixing bowl to cool. Stir in ricotta cheese, 1/4 cup Parmesan cheese, chives and parsley.

2. Bring a large pot of water to a boil.

3. Place 2 tsp. mushroom mixture into center of each wonton wrapper. Wet edges and fold in half to form triangles; press edges together to seal. Boil for 5 to 8 minutes.

3. Strain and transfer to serving bowls and garnish with 3 tbsp. Parmesan cheese, if you like.

Nutritional Information:
222 calories, 8 g protein, 8 g total fat (2 g sat.), 30 g carbohydrate, 1 g fiber, 1 g sugar, 12 mg cholesterol, 342 mg sodium, 7 points


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