MUSHROOM TURNOVERS
"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
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.
SPINACH TURNOVERS
The flaky cream cheese pastry adds sensational texture to these hot appetizers-and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. - Jean von Bereghy, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead 10 times. Cover and refrigerate at least 2 hours. , In a skillet, cook bacon until crisp. Remove bacon; reserve 1 tablespoon drippings. Saute onion and garlic in drippings until tender. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings. Cool. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles; brush edges with egg. Place 1 heaping teaspoon of filling on each circle. Fold over; seal edges. Prick tops with a fork. Brush with egg. , Bake at 400° for 10-12 minutes or until golden brown. Serve with salsa if desired.
Nutrition Facts : Calories 103 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 129mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
MUSHROOM TURNOVERS
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
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
SPINACH FETA TURNOVERS
These quick and easy turnovers are a favorite with my wife. The refrigerated pizza dough makes preparation a snap! -David Baruch, Weston, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, whisk eggs; set aside 1 tablespoon of eggs. Combine the spinach, feta cheese, garlic, pepper and remaining beaten eggs. , Unroll pizza crust; roll into a 12-in. square. Cut into four 6-in. squares. Top each square with about 1/3 cup spinach mixture. Fold into a triangle and pinch edges to seal. Cut slits in top; brush with reserved egg. , Place on a greased baking sheet. Bake at 425° until golden brown, 10-12 minutes. If desired, serve with tzatziki sauce.
Nutrition Facts : Calories 361 calories, Fat 9g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 936mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.
SPINACH-FETA TURNOVERS
Look no farther than your own freezer for an anytime appetizer -- or a light meal. Either way, these Greek-style pies come in handy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h15m
Yield Makes 8
Number Of Ingredients 12
Steps:
- In a medium skillet, heat oil over medium; add onions and garlic. Cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a large bowl; mix in spinach, feta, lemon juice, and cayenne. Season filling with salt and pepper, and set aside. (Feta can be quite salty, so be sure to taste the filling before adding more seasoning.)
- Preheat oven to 375 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out each portion of dough (still folded in thirds) into a 12-inch square; cut each into quarters to form a total of 8 equal squares.
- Dividing evenly, spoon filling onto center of each of the 8 squares. Lightly brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). With a floured fork, crimp edges.
- Transfer turnovers to two baking sheets; brush tops with remaining egg wash. Bake until golden and puffed, 35 to 40 minutes, rotating sheets halfway through.
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
SPINACH & TURKEY TURNOVERS
Never toss anything from a fancy meal when you can make turnovers using the turkey, gravy and cranberries. We serve them as a quick meal or appetizer. -Anjli Sabharwal, Marlboro, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green onions, garlic, rosemary and thyme; cook and stir 1 minute. Remove from heat. Stir in turkey, spinach, cheese, gravy, salt and pepper., Unfold puff pastry; cut each sheet into four squares. Transfer to greased baking sheets. Spoon turkey mixture onto center of each square. In a small bowl, whisk egg and water; brush over edges of pastry. Fold one corner of dough diagonally over filling, forming triangles; press edges with a fork to seal. Brush tops with egg mixture. Bake 12-14 minutes or until golden brown., Meanwhile, in a small saucepan, combine cranberry sauce and orange juice. Bring to a boil; cook and stir 3-4 minutes or until slightly thickened. Stir in orange zest. Serve with turnovers.
Nutrition Facts : Calories 435 calories, Fat 21g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 397mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 6g fiber), Protein 13g protein.
MUSHROOM TURNOVERS WITH SPINACH SALAD
I make these whenever I am in the mood for some spinach! It goes great in the puff pastry! From "rachealraymag.com"
Provided by Angela Pietrantonio @mrsjoepie
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°. In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper and cook until the liquid evaporates, about 10 minutes. Transfer to a bowl along with the parsley, scallions and lemon peel; season with salt and pepper. Stir in the cream cheese and 1 teaspoon lemon juice.
- On a lightly floured surface, roll out 1 puff pastry sheet to an 11-inch square, then halve it. Repeat with the other pastry sheet. Arrange one-quarter of the filling crosswise on 1 half of each piece of pastry, leaving a 1/2-inch border. Brush the borders with some egg, then fold the pastry to enclose the filling. Cut 2 vents into each turnover and crimp the edges; transfer to a parchment-paper-lined baking sheet. Brush the tops with more egg. Bake until puffed and golden-brown, about 18 minutes. Let rest for 5 minutes.
- In a serving bowl, whisk together the remaining lemon juice and 1 tablespoon olive oil; season with salt and pepper. Add the spinach and toss. Serve with the turnovers.
- TIP: Toss the filling with the baby spinach before sealing inside the pastry. Freeze uncooked turnovers for up to 1 month. Let stand at room temperature for 20 minutes before baking as directed. 16 points per serving
SPINACH AND MUSHROOM TURNOVERS
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
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
SPINACH AND SHIITAKE MUSHROOM PHYLLO TURNOVERS
Make and share this Spinach and Shiitake Mushroom Phyllo Turnovers recipe from Food.com.
Provided by dicentra
Categories Greens
Time 32m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic to pan; sauté 10 minutes or until tender. Remove from heat.
- Place tofu in a large bowl. Add miso, juice, salt, and pepper; mash with a fork until combined. Add mushroom mixture to tofu mixture in bowl, and stir until combined.
- Heat a large nonstick skillet over medium heat. Add 1 bag spinach to pan; cook until wilted (about 7 minutes), stirring frequently. Drain.
- Repeat procedure with remaining 2 bags spinach. Add spinach to the tofu mixture in bowl; stir until well combined. Cool.
- Preheat oven to 400°.
- Place 3 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying); lightly coat phyllo with cooking spray.
- Cut stack lengthwise into 4 (3 1/2-inch-wide) strips. Spoon about 1 rounded tablespoon spinach mixture onto one end of each strip.
- Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
- Place triangles, seam sides down, on a baking sheet. Lightly coat tops with cooking spray. Repeat procedure with remaining phyllo sheets and filling.
- Bake at 400° for 12 minutes or until golden.
Nutrition Facts : Calories 17.4, Fat 0.3, SaturatedFat 0.1, Sodium 39.4, Carbohydrate 3.4, Fiber 0.8, Sugar 0.9, Protein 0.9
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- In a pan on medium heat add the mushrooms and the butter. Let saute until the mushrooms are basically cooked, about 5 minutes. Then add the spinach a handful at a time and let it wilt. You can add a few tbsp of water (or more butter!) if you want to help it along. Remove to a bowl and set aside.
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