Mushroom Empanada
Indulge in the savory delight of Mushroom Empanadas, a flaky, golden pastry wrapped around a creamy, flavorful filling that's sure to impress. These vegetarian empanadas feature finely chopped mushrooms sautéed with onion, garlic, and parsley, then folded into silky cream cheese for a rich, earthy taste. Encased in pre-made empanada dough, they’re brushed with an egg wash for a perfectly crisp, golden finish. Ready in under an hour, this recipe is perfect for appetizers, snacks, or even a light meal. Serve them warm or at room temperature and watch them disappear in no time. The perfect blend of simple ingredients and bold flavors makes this dish a must-try for any home cook! Keywords: mushroom empanada recipe, vegetarian empanadas, easy empanada recipe, mushroom appetizer, savory pastry ideas.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 400 grams mushrooms, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams cream cheese
- 2 tablespoons parsley, chopped
- 12 pieces empanada dough disks
- 1 egg, beaten
- 1 tablespoon water
Instructions
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted.
Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped mushrooms to the skillet, stirring occasionally, until the liquid from the mushrooms has evaporated and they are nicely browned, about 8-10 minutes.
Season the mushroom mixture with salt and black pepper.
Remove from heat and stir in the cream cheese and parsley until the cheese is fully melted and the ingredients are well combined. Allow the mixture to cool slightly.
Preheat the oven to 375°F (190°C).
Take an empanada dough disk and place it on a flat surface. Place about 2 tablespoons of the mushroom filling in the center of the disk.
Fold the dough over the filling to create a half-moon shape and press the edges together to seal. You can use the tines of a fork to further seal and create a decorative edge.
Repeat the process with the remaining dough disks and filling.
Place the empanadas on a baking sheet lined with parchment paper.
In a small bowl, combine the beaten egg with the tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash.
Bake in the preheated oven for 18-20 minutes, or until the empanadas are golden brown and crispy.
Allow to cool slightly before serving. Enjoy the empanadas warm or at room temperature.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 5321 mg | 231% | |
| Total Carbohydrate | 273.2 g | 99% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 28.8 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 322 mg | 25% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2109 mg | 45% | |
*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.
