Mushroom Empanadas | Cook for Your Life

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Mushroom Empanadas

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

5 out of 5 stars (based on 10 reviews)

45 min prep

4 servings

Carrot Icon for Number of Ingredients Size

3 ingredients

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

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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.
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 warm. Pairs well with our chimichurri sauce (see Chef Tips).

Chef Tips

These empanadas are freezer-friendly, so we always like to double the recipe and freeze half. Heat in microwave or toaster oven when you need a quick snack or dinner. Pairs beautifully with our chimichurri sauce.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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, and the American Institute for Cancer Research and the American Cancer Society

Mushroom Empanadas