Mushroom Empanadas

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Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 4 servings
These Mushroom empanadas are simple cheesy and delicious. A great basic go-to comfort food, and a hearty way to get in your fare share of cancer-fighting mushrooms. We recommend using _____ mushrooms, but feel...

Ingredients

    For Dough

    2 cups all-purpose flour

    1 teaspoon salt

    1/2 cup olive oil

    1 tablespoon white vinegar

    2 eggs

    For Filling

    2 cups cooked sliced mushrooms

    1 cup sautéed chopped onions

    ½ cup shredded mozzarella cheese

Nutrition Facts

Calories

566 cals

Fat

33 g

Saturated Fat

7 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

22 g

Carbohydrates

53 g

Sugar

3 g

Fiber

3 g

Protein

14 g

Sodium

474 mg

Directions

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. In a large bowl, add flour and salt, stir to combine. Make a well in the center and add olive oil, distilled vinegar and eggs.
  3. Using a wooden spoon, stir wet ingredients into dry ingredients until a dough forms. Turn out onto a work surface and knead until smooth. If dough is too dry, add 1 tablespoon of water. Cover with plastic wrap and rest for 1 hour.
  4. Meanwhile, to make chimichurri, combine red wine vinegar, garlic, cumin red pepper flakes and parsley in the bowl of a food processor and blend until a paste forms. With the motor running, slowly drizzle in olive oil until incorporated. Season with salt and pepper. Pour into a small bowl and reserve.
  5. On a floured worked surface, roll dough out until it is a ¼ inch thick. Using a 4-inch round cookie cutter, cut out circles of the dough. (The scraps can be rolled out one more time to prevent waste).
  6. Fill each dough round with about a tablespoon of mushrooms, portion of onions and cheese.
  7. Using a pastry brush, brush water around the edge of the dough. Fold the edges together to create a half moon. Crimp edges with a fork to seal and poke a hole in the top with a fork so steam can escape.
  8. Place on baking sheet and spray empanadas with cooking spray.
  9. Bake for 20-25 minutes or until dough is lightly golden brown.
  10. Serve with chimichurri.

Chef Tips

make a bunch of empanadas a head of time and store in freezer. Heat in microwave or toasted oven when you need a quick snack or dinner.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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