Creamy Mushroom Turnovers Recipes

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MUSHROOM TURNOVERS



Mushroom Turnovers image

These make-ahead freezer turnovers have been a family favourite at our house for well over 30 years. They are a bit finicky to make, so get everything done and form them one evening when watching a great movie.

Provided by Valerie Lugonja

Categories     Appetizer

Time 2h15m

Number Of Ingredients 12

250 gram package cold cream cheese (, cubed)
110 grams or 1/2 cup ice cold butter (, cubed)
180 grams or 1 1/2 cup all-purpose flour
60 grams or 2 tablespoons butter
350 grams or 3/4 pound fresh mushrooms (, minced)
100 grams or 1/2 medium onion (, minced)
1/8 teaspoon dried thyme
¼ teaspoon salt
½ teaspoon ground black pepper
1 ½ teaspoons all-purpose flour
125 grams or 1/2 cup sour cream
egg yolk for brushing on pastry

Steps:

  • Mix cream cheese and 1/2 cup butter
  • Add flour until fully incorporated and form into a ball; divide and set one ball aside, covered lightly at room temperature while making filling and wrap the other in plastic and chill
  • Place flour and butter into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until mealy
  • Place cream cheese into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until ingredients begin to form into a ball
  • Remove ingredients from mixing bowl to another bowl or place on the counter and form into 2 balls by hand; wrap one in plastic and chill and set the other aside, covered lightly at room temperature while making filling
  • Melt 2 tablespoons of butter in a large skillet; add mushrooms, onion, thyme, salt and pepper
  • Saute, stirring constantly, until tender (about 5 minutes)
  • Sprinkle flour over ingredients to avoid lumps; stir to thicken
  • Reduce heat to low; stir in sour cream
  • Heat just until thickened; remove from heat
  • Mixture should not be runny: it should sit in a mound on the pastry without spreading
  • On a lightly floured surface, roll dough to less than 1/4 inch thickness; cut into 2.5 inch rounds with fluted cutter
  • Place small amount of filling in the middle of each circle (a heaping teaspoon); dot water along inside edge of each pastry circle to seal
  • Fold dough over filling to form a half-circle; press to seal dampened edges
  • Place on cookie sheet lined with parchment paper; press edges with a fork and puncture each decoratively to release steam while cooking OR recut sealed edges with the cutter, as illustrated
  • Pre-heat oven to 375°F if baking immediately
  • Brush with egg yolk; bake for 12 minutes, at 350°F, or until golden brown OR
  • Brush with egg yolk and freeze on parchment-lined cookie sheet overnight; then package into labelled and dated zip-lock freezer bags
  • Remove from freezer, place on parchment-lined cookie sheet and bake frozen at 400°F for 15 - 18 minutes, until golden

MUSHROOM TURNOVERS



Mushroom Turnovers image

"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

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups all-purpose flour
FILLING:
1/2 pound fresh mushrooms, finely chopped
1 medium onion, finely chopped
2 tablespoons butter
1/4 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1 large egg
2 teaspoons water

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.

CREAMY MUSHROOM TURNOVERS



Creamy Mushroom Turnovers image

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

1 (8 ounce) package cream cheese, softened
1 1/2 cups flour
1/2 cup butter, softened
2 tablespoons butter
1/2 lb fresh mushrooms, minced
1 medium onion, minced
1 clove garlic, minced
1/4 cup sour cream
1/2 teaspoon salt
1 dash pepper
1/4 teaspoon dried thyme
2 tablespoons flour
1 egg, beaten

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

MUSHROOM TURNOVERS



Mushroom Turnovers image

Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling.

Provided by Rachel Gilkes

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 10

Number Of Ingredients 11

1 (8 ounce) package cream cheese
1 cup butter
1 ½ cups all-purpose flour
2 tablespoons butter
¾ pound fresh mushrooms, finely chopped
½ medium onion, chopped
⅛ teaspoon dried thyme
¼ teaspoon salt
½ teaspoon ground black pepper
1 ½ teaspoons all-purpose flour
½ cup sour cream

Steps:

  • In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
  • Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
  • Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
  • Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 17.4 g, Cholesterol 84.6 mg, Fat 31.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 19.6 g, Sodium 280 mg, Sugar 0.9 g

HOT MUSHROOM TURNOVERS



Hot Mushroom Turnovers image

Make and share this Hot Mushroom Turnovers recipe from Food.com.

Provided by _Pixie_

Categories     Breads

Time 1h27m

Yield 50 turnovers

Number Of Ingredients 12

9 ounces cream cheese, softened
1/2 cup butter, softened
1 1/2 cups flour
3 tablespoons butter
2 tablespoons flour
1/2 lb mushroom, minced
1 large onion, minced
1 teaspoon salt
1/4 teaspoon thyme leaves
1/4 teaspoon black pepper
1/4 cup sour cream
1 large egg, beaten

Steps:

  • Using an electric mixer, mix cream cheese, 1/2 c butter and flour until a soft dough forms.
  • Wrap dough in plastic wrap and chill for 1 hour.
  • Saute mushrooms and onions in 3 tbsp butter until tender.
  • Mix in salt, thyme, pepper and 2 tbsp flour.
  • Remove from heat, stir in sour cream and then chill.
  • On floured surface, roll half of dough very thinly in a large circle and cut into twenty 2 3/4" circles.
  • Add scraps back into other half of dough.
  • For each of the circles: place a teaspoonful of mushroom mixture then brush half of the edge with egg, and fold the other half over filling.
  • Press the edges together with a fork and prick the top to let out any steam.
  • Repeat with the remaining dough and ingredients.
  • Preheat oven to 450 degrees F.
  • Brush tops lightly with remaining beaten egg.
  • Bake turnovers for 12 minutes or until golden.

Nutrition Facts : Calories 61.2, Fat 4.7, SaturatedFat 2.9, Cholesterol 17.1, Sodium 82, Carbohydrate 3.8, Fiber 0.2, Sugar 0.2, Protein 1.2

HOT MUSHROOM TURNOVERS



Hot Mushroom Turnovers image

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

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/2 cup plus 1 Tbsp. butter, softened, divided
1-1/2 cups plus 2 Tbsp. flour, divided
1/2 lb. fresh mushrooms, finely chopped
1 small onion, finely chopped
1/4 tsp. dried thyme leaves
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 egg, beaten

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

CREAMY MUSHROOMS



Creamy Mushrooms image

My friend gave me this recipe. Tender mushrooms in creamy sauce! Serve over warm biscuits, rice or pasta.

Provided by sal

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
½ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 ¼ cups milk
2 teaspoons soy sauce
salt and pepper to taste

Steps:

  • Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 9.1 g, Cholesterol 36.6 mg, Fat 13.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 8.3 g, Sodium 264.5 mg, Sugar 4.3 g

MUSHROOM TURNOVERS WITH SOUR CREAM



Mushroom Turnovers with Sour Cream image

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

2 tablespoons olive oil
1 large onion, chopped
4 packages (5 ounces each) mixed mushrooms, trimmed and thinly sliced
Coarse salt and ground pepper
1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
1/2 cup reduced-fat sour cream, for serving

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

MUSHROOM TURNOVERS RECIPE - (3.8/5)



Mushroom Turnovers Recipe - (3.8/5) image

Provided by HeatherS

Number Of Ingredients 15

CREAM CHEESE PASTRY:
8 oz. Cream cheese
1/2 cup Butter or margarine
1 1/2 cup All-purpose flour
Have cheese and butter at room temperature. Put into bowl and beat together well. Mix in flour. Shape into ball. Chill at least 1 hour.
FILLING
3 tbsps. Butter or margarine
1 Large onion, finely chopped
1/2 lb. Fresh mushrooms, chopped
2 tbsps. All-purpose flour
1 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Thyme
1/4 cup Sour cream
1 Egg, beaten

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

SPINACH AND MUSHROOM TURNOVERS



Spinach and Mushroom Turnovers image

Mozzarella and ricotta make a creamy base for these savory turnovers filled with spinach and mushrooms. They're the perfect meatless recipe.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 8 servings, 1 turnover each.

Number Of Ingredients 10

1 Tbsp. butter or margarine
1 cup finely chopped mushrooms
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup shredded whole milk mozzarella cheese
1/2 cup POLLY-O Original Ricotta Cheese
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1 pkg. (17.3 oz.) frozen puff pastry sheets (2 sheets), thawed
1 egg, lightly beaten

Steps:

  • Preheat oven to 400°F. Melt butter in large skillet on medium heat. Add mushrooms; cook and stir 3 to 4 min. or until tender. Spoon into large bowl. Add spinach, cheeses, garlic powder, nutmeg and pepper; mix well. Set aside.
  • Roll each pastry sheet into 12-inch square. Cut each square into 4 (6-inch) squares. Top each 6-inch square with 1/4 cup of the spinach mixture. Moisten pastry edges lightly with water. Fold each pastry square over filling to form triangle; seal edges with fork. Brush tops of turnovers with egg. Make 2 or 3 slits in top of each turnover with sharp knife. Place on ungreased baking sheets.
  • Bake 20 min. or until golden brown.

Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

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