I used dried and reconstituted shiitake and maitake mushrooms about 1/2 cup each
1 can water chestnuts
1 Tbsp low-sodium soy sauce
1 Tbsp sliced lemongrass
1 Tbsp minced ginger
1 Tbsp sweet pickle relish
1/2 cup cooked green lentils (i had them on hand and threw them in)
Once the mushrooms have reconstituted, drain the water and add them to a food processor and gently pulse with the other ingredients, other than the lentils. You want it to be chopped, but not mushy. Add the lentils and stir.
Once you have your filling made, I put about 1-1 1/2 tsp on the center of a wonton and then brush the edges with water and fold over. The first batch I baked for about 15 minutes at probably 350. The second batch I made the following day I fried in a pan with a little oil until brown.