Mushroom Turnovers

Hello everyone! Today, I’m going to share with you one of my all time favorite recipes….Mushroom Turnovers. They are, for lack of a better term, the bomb! I made them for the first time in my undergraduate foods lab and now around the holidays my family and I make them as a fun and yummy appetizer.

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I made them a few weekends ago for football Saturday and they were a huge hit! They are a great easy appetizer option for your upcoming holiday parties. They aren’t the healthiest of turnovers but they aren’t the unhealthiest of turnovers either. The calories and fat do add up as you eat more than just a few, so just keep track and don’t eat the entire 50 by yourself! They also make great leftovers! You could also make them a bit healthier by using whole wheat flour and reduced-fat or fat-free sour cream and cream cheese.

Nutrition Information (for one turnover, but trust me you’ll want to eat more than just one!)  54 calories, 4.1 g fat, 3.3 g carbohydrates, 1 g protein, 83.8 mg sodium

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Ingredients: (Makes 50 turnovers)

3 3-ounce packages cream cheese, softened
all-purpose flour
butter or margarine, softened
1/2 pound mushrooms, minced
1 large onion, minced
1 teaspoon salt
1/4 teaspoon thyme leaves
1/4 cup sour cream
1 egg, beaten

Directions:

  1. In medium bowl at medium speed, mix well cream cheese, 1 1/2 cups flour and 1/2 cup butter, occasionally scraping bowl. Wrap dough; chill 1 hour.
  2. In 10-inch skillet over medium heat, in 3 tablespoons butter, cook mushrooms and onion until tender.
  3. Stir in salt, thyme leaves and 2 tablespoons flour until blended; stir in sour cream.
  4. On floured surface, thinly roll out half of dough; with cookie cutter, cut twenty 2-3/4-inch circles. Roll scraps into ball; chill. [**Tip:  I use a drinking glass instead of a cookie cutter (see photos above). I also don’t chill the scraps, I keep rolling and re-rolling the dough until I run out of dough!]
  5. On one half of each circle, put a teaspoonful of mushroom mixture. Brush edges with beaten egg.
  6. Fold dough over filling; with fork, press edges together; prick tops; place on ungreased cookie sheets. Repeat with remaining dough and filling.
  7. Brush turnovers with egg. Cover; chill. About 25 minutes before serving:  Preheat oven to 450 degrees F. Bake turnovers 12 minutes or until golden.

 

(**”Hot Mushroom Turnovers” recipe found on page 118 of “The Good HouseKeeping Illustrated Cookbook”)

One Comment Add yours

  1. Sue B. says:

    Those are beautiful and worthy of a professional baker! I make vegetarian stuffed mushrooms with similar ingredients. I copy up the stems to sauté with onions and mix with the cream cheese etc. and bake them in the largest white mushroom caps. I have definitely made them for dinner. Congratulations on a keeper!

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