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Mushroom Turnovers Recipe

Mushroom Turnovers Recipe

"I love these tasty little turnovers hot or cold," writes Joanne Migliozzi-Beers from Mesquite, Nevada. "They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there."
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. YIELD:14 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/2 cups all-purpose flour
  • 1/2 pound fresh mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons butter
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1 egg
  • 2 teaspoons water


  • 1. In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
  • 2. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside.
  • 3. Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry.
  • 4. Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown. Yield: 3-1/2 dozen.

Nutritional Facts

3 each: 203 calories, 15g fat (9g saturated fat), 58mg cholesterol, 307mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 4g protein.

Reviews for Mushroom Turnovers

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jshearer User ID: 403534 239753
Reviewed Dec. 19, 2015

"These are great! I make them every year on Christmas eve (we have a bunch of different appetizers for dinner). I use a variation of this filling for omelets sometimes, too--just add spinach. The thyme, onion, and mushroom are a fantastic combo."

judihoudek User ID: 6270475 205572
Reviewed Jul. 13, 2014 Edited Aug. 8, 2014

"Great flavor! I used fresh thyme."

_FOOTSIE User ID: 734639 69384
Reviewed Mar. 9, 2013

"When I was making these and saw the amount of salt called for I thought it was way too much for only a half pound of mushrooms, (and I like my salt) so I cut it down to around 1/2 tsp. I didn't really measure it but I was right, the original recipe would have been too salty. The filling was good with the decreased salt but the dough was very bland so the next time I made them, I added salt, marjoram and thyme to the dough and it was much better. I added minced minced garlic to the mushrooms and onions and instead of salt, used either Everglades Seasoning (Monkey Dust lol) or Tony Chachere's for a little zing."

sambugjoebear User ID: 617764 87500
Reviewed Mar. 29, 2010

"These are very tasty! And they are great hot or cold. If you want to warm them back up after refrigerating, place them back in the oven-microwaving will make the crust soft."

sambugjoebear User ID: 617764 129802
Reviewed Jun. 15, 2009

"These are very delicious and never last long with my husband around. The thyme really boosts up the flavor and makes them a perfect savory snack."

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