mushroom_empanadas

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 fair share of cancer-fighting mushrooms. Onions and mushrooms are a match made...


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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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