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Mushroom Turnovers

Randy Mayor; Lydia DeGaris-Pursell and Melanie J. Clarke
Yield 24 servings (serving size: 1 turnover)
This recipe makes a great appetizer for a potluck supper any time of year. The turnovers can be made ahead of time, frozen, and baked just before serving.


  • Pastry:
  • 2 cups all-purpose flour
  • 3/4 cup (6 ounces) block-style fat-free cream cheese
  • 6 tablespoons chilled butter, cut into small pieces
  • 1 teaspoon salt
  • 6 tablespoons ice water
  • Filling:
  • 1 pound mushrooms, coarsely chopped
  • Cooking spray
  • 1/4 cup minced shallots
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped fresh basil
  • Additional ingredients:
  • 2 teaspoons water
  • 1 large egg white, lightly beaten

Nutrition Information

  • calories 71
  • caloriesfromfat 38 %
  • fat 3 g
  • satfat 1.8 g
  • monofat 0.9 g
  • polyfat 0.1 g
  • protein 2.6 g
  • carbohydrate 9.3 g
  • fiber 0.8 g
  • cholesterol 9 mg
  • iron 0.8 mg
  • sodium 190 mg
  • calcium 8 mg

How to Make It

  1. To prepare pastry, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cream cheese, butter, and 1 teaspoon salt in a food processor; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing until dough forms a ball. Gently press mixture into a 4-inch circle on plastic wrap. Cover and chill 15 minutes.

  2. To prepare filling, place mushrooms in food processor, and process until finely chopped. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots; cook 1 minute or until soft. Stir in mushrooms, 1/8 teaspoon salt, and pepper. Cook 10 minutes or until most of liquid evaporates, stirring frequently. Remove from heat; stir in basil. Cool completely.

  3. Preheat oven to 350°.

  4. Combine 2 teaspoons water and egg white in a small bowl; stir well with a whisk.

  5. Divide dough into 24 equal portions. Shape each portion into a ball; chill. Working with 1 portion at a time, roll each dough ball into a 4-inch circle on a lightly floured surface. Lightly brush pastry with egg white mixture. Spoon about 2 teaspoons mushroom filling onto half of each circle. Fold dough over filling; press edges together with a fork to seal. Brush egg white mixture over pastry. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough, filling, and egg white mixture, placing pastries 1 inch apart.

  6. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit