Mushroom Turnovers

Randy Mayor; Lydia DeGaris-Pursell and Melanie J. Clarke

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.

Yield: 24 servings (serving size: 1 turnover)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 38%
  • Fat: 3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.6g
  • Carbohydrate: 9.3g
  • Fiber: 0.8g
  • Cholesterol: 9mg
  • Iron: 0.8mg
  • Sodium: 190mg
  • Calcium: 8mg


  • 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


  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.

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