Servings: 4
Prep time: 45
Total time: 65 minutes

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 free to experiment with seasonal mushrooms from the farmer’s market. Onions and mushrooms are a match made in heaven. Breaking open these steamy empanadas fresh out of the oven with the melted mozzarella won’t disappoint.


  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.


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

Nutritional Information


566 cals


33 g

Saturated Fat

7 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

22 g


53 g


3 g


3 g


14 g


474 mg

*per serving

Powered by Edamam

Ann's Tips and Tricks

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.




Please enter your comment!
Please enter your name here