Heat olive oil and butter in a large skillet.

Add onion and garlic and sauté for three minutes. Add mushrooms and continue sautéing for 10 more minutes, stirring occasionally. Remove from heat.

Season with salt, pepper, and nutmeg. Taste and adjust seasoning, if necessary.

Combine pesto and cream cheese in a small bowl and mix well.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with Gefen Parchment Paper and set aside.

Smear a small amount of the pesto and cream cheese mixture (approximately 1/2 teaspoon) in the center of a wonton. Top with a spoonful of the mushroom mixture. Sprinkle a little shredded cheese on top.

Dip a pastry brush in water and gently wet the outer edges of the wonton on all sides. Fold in half diagonally to form a triangle, pressing the edges together to stick. Alternatively, bring two diagonal corners of the wonton together, then bring the remaining two corners to meet them in the center and press the edges together to seal. Place on prepared baking sheet. Repeat with remaining wontons.

Spray the wontons generously with olive oil spray before placing in the oven. Bake for 10–11 minutes, switching trays halfway, until the edges look crispy. Wontons can be frozen.

In a large skillet, heat the olive oil.

Add the garlic and sauté for one minute over low heat.

Add the marinara sauce, cooking cream, and cheese. Bring to a boil.

Lower flame, add seasoning and cook for five minutes, stirring occasionally.

Remove from heat and serve together with the wonton wrappers.