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Mushroom Empanadas

Name: Mushroom Empanadas
Prep time: 45
Cook time: 65

(2 votes, average: 5.00 out of 5)

45 min prep

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

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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

Preheat oven to 350 degrees. Line baking sheet with parchment paper.
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.
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.
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.
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).
Fill each dough round with about a tablespoon of mushrooms, portion of onions and cheese.
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.
Place on baking sheet and spray empanadas with cooking spray.
Bake for 20-25 minutes or until dough is lightly golden brown.
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.