MUSHROOM TURNOVERS
"I love these tasty little turnovers hot or cold," writes Joanne Migliozzi-Beers from Mesquite, Nevada. "They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside., Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry. , Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 307mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
HOT MUSHROOM TURNOVERS
Enjoy a tasty take on a popular appetizer with Hot Mushroom Turnovers. You'll love all the mushroom-y marvelousness of our Hot Mushroom Turnovers, stuffed inside a cream cheese crust.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 18 servings, 2 turnovers each
Number Of Ingredients 8
Steps:
- Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended. Gradually beat in 1-1/2 cups flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
- Meanwhile, melt remaining butter in medium skillet on medium-high heat. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off. Add thyme and remaining flour; mix well. Stir in sour cream. Remove from heat.
- Heat oven to 400ºF. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
- Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
- Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
DILLED MUSHROOM TURNOVERS
My bite-sized mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them in the oven when guests are on the way. -Isabella Michel-Clark, Sparks, Nevada
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until vegetables are tender, 6-8 minutes. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on one side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal., Place on ungreased baking sheets; brush egg over tops. Bake until edges are golden brown, 12-14 minutes. To Make Ahead: Dough can be made 2 days in advance. Freeze Option: Cover and freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; cover and return to freezer. To use, bake turnovers as directed, increasing time by 2-3 minutes.
Nutrition Facts : Calories 87 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
MUSHROOM TURNOVERS
Another party item from the past. I believe in making old things new again. I have updated the techniques in the recipe to include appliances we have today that we didn't have when we were young and struggling or they just weren't even available yet. Nice little savory turnover with a flaky crust.
Provided by Marsha Gardner @mrdick1950
Categories Vegetable Appetizers
Number Of Ingredients 17
Steps:
- Filling: Place mushrooms and onion in food processor and pulse until fine. Heat butter in skillet and add mushroom with onion. Cook briskly, stirring about 4 minutes. Sprinkle with salt, pepper and nutmeg. Add lemon juice and flour. Cook 1-2 minutes longer. Remove from heat and add sour cream. Chill until ready to use.
- Pastry: In the bowl of food processor place butter, cream cheese and salt. Process until dough comes together.
- Remove from processor and shape into a into a 6" x 8" rectangle. Wrap in plastic wrap and chill. May be chilled several days before using.
- Remove dough from refrigerator and let stand 8-10 minutes. Divide dough into portions. Put dough not working with back in refrigerator until needed.
- Roll on a floured surface into a rectangle; fold over in thirds and re-roll into a 9" x 12" rectangle about 1/8 inch thick. Cut into 2 inch squares and put a small amount of filling in center of each square.
- Fold over and crimp edges with a floured fork. Place on parchment lined sheet pan and chill one hour. After chilling brush tops with egg yolk beaten with cream. Bake at 350-degrees about 20 minutes.
NORMA'S HOT MUSHROOM TURNOVERS
This is one of my own and favorite recipes. These go great when friends drop over. You can make them ahead and freeze them or make them before guest arive and place them on a tray in the refrig. and bake them just before your guest arive. These are also good for a snack.
Provided by Norma DeRemer
Categories Vegetable Appetizers
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Blend first three ingredients until smooth; shape into a ball; wrap in plastic wrap and refrigerate for 1 hour.
- 2. Meanwhiole, in skillet over medium heat add 3 tablespons of butter or margarine
- 3. Add mushrooms and onions and cook until tender, stirring occasionally
- 4. Stir in sour cream, salt, thyme and 2 tablespoons of flour; stir and set aside.
- 5. Roll out on floured board half of dough 1/8 in thick
- 6. Cut with round cookie cutter; cut as many circles as possible
- 7. Place a teaspoon of mushroom mixture onto one half of each dough circle.
- 8. Brush edges with some egg
- 9. Fold over filling and press edges with fork. Roll out remaining dough and fill as above directions
- 10. Brush tops with egg
- 11. Bake at 450 degrees for 12 to 15 miniuts or until golden brown.
- 12. Place on serving plate and serve hot.
MUSHROOM TURNOVERS RECIPE - (3.8/5)
Provided by HeatherS
Number Of Ingredients 15
Steps:
- Combine butter, onion and mushrooms in frying pan. Sauté about 10 minutes until tender. Add flour, salt, pepper and thyme. Stir together. Add sour cream. Stir until thickened. Remove from heat. Cool thoroughly. Roll pastry fairly thin. Cut into 3-inch (71/2 cm) rounds. Place 1 tsp. (5 mL) filling in center of each circle. Dampen outer half edge with beaten egg. Fold over and press edges together with fork or fingers to seal. Arrange on greased baking sheet. Cut tiny slits in top of each. To freeze ahead: Do not brush with egg. Freeze on tray. Transfer frozen turnovers to carton or plastic bag. Before serving, arrange on greased baking sheet. Brush with egg. Prick holes in tops. Bake in 350°F (180°C) oven for about 20 to 30 minutes until browned. If already cooked heat in 325°F (160°C) oven for 15-20 minutes until hot. MUSHROOM CUPS: Fill toast cups with mushroom filling. Heat in 400°F (200°C) oven for about 10 minutes or until bubbly hot
MUSHROOM TURNOVERS WITH SOUR CREAM
Our flaky stuffed pastries are a vegetarian main that's easy and elegant -- just add a salad for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside.
- On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges.
- Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.
Nutrition Facts : Calories 420 g, Fat 28 g, Fiber 2 g, Protein 9 g
CREAMY MUSHROOM TURNOVERS
Make and share this Creamy Mushroom Turnovers recipe from Food.com.
Provided by Kim127
Categories Lunch/Snacks
Time 40m
Yield 36 turnovers
Number Of Ingredients 13
Steps:
- For the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
- Shape into a large ball, wrap in plastic and refrigerate for one hour.
- In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
- Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
- Set aside.
- On a floured surface, roll half of the dough 1/8 inch thick.
- With a floured small round cookie cutter (or glass), cut out as many circles as possible.
- Repeat with remaining dough.
- Preheat oven to 450 degrees.
- Onto one half of each circle of dough, place a teaspoon of mushroom mixture.
- Brush edges of dough circle with some egg; fold dough over filling.
- With fork, firmly press edges of dough circle to seal and prick the tops.
- Place turnovers on ungreased cookie sheet and brush tops with remaining egg.
- Bake 12-14 minutes until golden brown.
Nutrition Facts : Calories 79.1, Fat 6, SaturatedFat 3.7, Cholesterol 22, Sodium 77, Carbohydrate 5.1, Fiber 0.3, Sugar 0.3, Protein 1.6
TRADER JOE'S MUSHROOM TURNOVERS
Make and share this Trader Joe's Mushroom Turnovers recipe from Food.com.
Provided by Lightly Toasted
Categories Vegetable
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Make pastry: beat cream cheese until light and fluffy.
- Add butter and mix well.
- Add flour and mix until smooth.
- Dough will be VERY sticky.
- Wrap dough in waxed paper and chill at least one hour.
- Filling: Saute onion in butter until tender.
- Add mushrooms and cook until tender.
- Stir in salt, thyme, flour and sour cream.
- Cook until thickened.
- Cool completely.
- Divide the pastry dough in half.
- Put remaining half back in frige.
- Roll other half out on floured board to 1/8 inch thickness.
- Cut with a 2-3 inch round cookie cutter.
- Drop a spoonful of filling onto each circle.
- Brush edges with beaten egg.
- Fold dough over filling and press edges together.
- Brush tops of turnovers with beaten egg.
- Cut a small slit in the top of each turnover to allow steam to escape.
- Bake at 450 for 10 minutes on an ungreased baking sheet.
- Makes about 3 doz.
Nutrition Facts : Calories 65, Fat 5.1, SaturatedFat 3.1, Cholesterol 19.7, Sodium 70.9, Carbohydrate 3.8, Fiber 0.2, Sugar 0.3, Protein 1.4
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