Hot Mushroom Turnovers
Elevate your appetizer game with these irresistible Hot Mushroom Turnovers, a perfect blend of buttery, flaky pastry and rich, savory mushroom filling. Made from scratch, the dough combines unsalted butter and cream cheese for a melt-in-your-mouth texture, while the filling features finely sautéed white button mushrooms, shallots, garlic, and a hint of Parmesan cheese for an earthy umami punch. These golden-brown turnovers are brushed with an egg wash to achieve their crisp, glossy finish, making them as visually appealing as they are delicious. Ideal for party platters, holiday gatherings, or an indulgent snack, these turnovers are best served warm and pair beautifully with your favorite dipping sauces or a crisp side salad. With just 30 minutes of prep time and 25 minutes in the oven, this recipe is the ultimate crowd-pleaser for mushroom lovers and pastry aficionados alike.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 6 ounces cream cheese
- 1.5 cups all-purpose flour
- 8 ounces white button mushrooms
- 1 medium shallot
- 1 clove garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1 large egg
- 1 teaspoon water
Instructions
In a large mixing bowl, cream together 4 tablespoons of unsalted butter and the cream cheese until smooth.
Gradually add in the flour, mixing until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
While the dough chills, finely chop the mushrooms, shallot, and garlic.
Heat olive oil and the remaining 2 tablespoons of butter in a skillet over medium heat. Add the chopped shallot and garlic, cooking until fragrant, about 2 minutes.
Stir in the mushrooms, salt, and black pepper. Cook for 8-10 minutes, or until the mushrooms have released their moisture and the mixture is dry.
Stir in the freshly chopped parsley and Parmesan cheese, then remove the mixture from heat and let it cool completely.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut the dough into 3-inch circles using a round cutter.
Place about 1 teaspoon of the mushroom filling in the center of each circle. Fold the circle in half to form a crescent shape, then press the edges together to seal. Use a fork to crimp the edges.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the turnovers with the egg wash.
Arrange the turnovers on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 14.7 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 380 mg | 29% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
