Mushroom Rice Turnovers Recipes

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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.

DILLED MUSHROOM TURNOVERS



Dilled Mushroom Turnovers image

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

1 cup butter, softened
2 packages (8 ounces each) cream cheese, softened
3 cups all-purpose flour
FILLING:
3 tablespoons butter
1/2 pound fresh mushrooms, finely chopped
1 large onion, finely chopped
1/4 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon snipped fresh dill
1 large egg, beaten

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 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

WILD MUSHROOM TURNOVERS WITH ROMANO CHEESE



Wild Mushroom Turnovers with Romano Cheese image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 22m

Yield 6 servings

Number Of Ingredients 3

1 sheet frozen puff pastry, thawed according to package directions
2 cups reserved cooked wild mushrooms (from Asparagus-Wild Mushroom Risotto with Parmesan)
4 tablespoons grated Romano

Steps:

  • Preheat oven to 400 degrees F.
  • Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares.
  • Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.
  • Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.

MUSHROOM RICE TURNOVERS



Mushroom Rice Turnovers image

My coworker gave me this recipe years ago and it's been one of my favorites ever since.

Provided by Anita

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h10m

Yield 16

Number Of Ingredients 9

1 tablespoon butter
1 pound sliced fresh mushrooms
5 scallions, sliced
1 cup cooked brown rice
½ cup sour cream
4 teaspoons dried dill weed
1 teaspoon salt
¼ teaspoon ground black pepper
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a large skillet over medium heat. Add mushrooms and scallions; cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl.
  • Stir brown rice, sour cream, dill, salt, and pepper into the mushroom mixture in the bowl.
  • Unfold 1 puff pastry sheet onto an ungreased baking sheet. Spread mushroom mixture evenly on top, leaving a 1-inch border on all sides. Lay the second puff pastry sheet on top. Seal edges by pressing together with a fork.
  • Bake in the preheated oven until pastry is puffed up and golden brown on top, about 30 minutes. Cool slightly before serving, about 10 minutes.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 18.4 g, Cholesterol 5.1 mg, Fat 14.1 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 4.4 g, Sodium 233.3 mg, Sugar 0.8 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

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 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

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