Spinach and Mushrooms with Cheese Dumplings are an unusual and super flavorful vegetarian entrée.

cheese dumplings atop cooked spinach, mushrooms and carrots

Robert and I are trying to eat healthier, which often includes a light vegetarian entrée, like this recipe for Spinach and Mushrooms with Cheese Dumplings. Cubes of cheese are encased in wonton wrappers, briefly boiled then sautéed in soy sauce and served over a bed of spinach, mushrooms and carrots that have been sautéed in sesame oil. Sometimes I also add in brown rice. Virtually any type of medium to hard cheese will work in this recipe. I have used everything from brie to Fontina to Asiago, and they were all delicious! Note that with softer cheeses, it’s easier to cut into cubes when the cheese is cold.

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cheese dumplings atop cooked spinach, mushrooms and carrots

Spinach and Mushrooms with Cheese Dumplings

  • Author: (By Lee Clayton Roper)
  • Yield: 4 servings 1x
  • Category: Vegetarian main



24 wonton wrappers

12 cubes cheese (about 1/2 inch each) – can use any medium to hard cheese

1 teaspoon light sesame oil

1 to 1 1/2 teaspoons chopped garlic

1 1/4 cups thinly sliced carrots

1/3 cup chopped green onions

4 ounces mushroom caps, sliced (can use shitake, Portobello, button or a mixture)

6 cups fresh spinach leaves

3 tablespoons soy sauce, divided

1 teaspoon toasted sesame seeds


  1. First, make the dumplings: Place 1 wonton wrapper on work surface. Place a second wrapper on top, at a 1/4 turn, to make a star pattern. Put 1 cheese cube in the middle: two wonton wrappers with a cube of cheese on top Moisten wontons all around cheese with water and fold up, bringing edges together and pressing to seal just above the cheese. The edges should look sort of ruffled, like a paper bag that has been gathered in the middle: wrapped cheese dumplings Repeat with remaining wrappers and cheese.
  2. Bring 2 quarts water to a boil, add half of dumplings and cook, boiling, for 1 minute. Remove with a slotted spoon and set aside. Repeat with second half of dumplings.
  3. For the mushrooms and spinach: Coat a large nonstick skillet with grapeseed oil spray, add sesame oil and heat over medium-high heat until hot. Add garlic, carrots and green onions and sauté for 2 minutes. Add mushrooms and sauté until tender. Stir in spinach, cover and cook 1 to 2 minutes or until spinach wilts. Toss with 1 tablespoon of the soy sauce, remove from heat and keep warm.
  4. In the same skillet, arrange dumplings in a single layer. Combine remaining 2 tablespoons soy sauce with 3 tablespoons water and pour over top. Bring to a boil, reduce heat to medium-high and cook, uncovered, turning the dumpling periodically to cook on all sides. Cook until most all of the liquid has evaporated, around 2 to 3 minutes.
  5. Spoon spinach mixture onto individual dinner plates, top with dumplings and sprinkle with sesame seeds.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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