Trader Joes Mushroom Turnovers Recipes

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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

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

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