These Mushroom Turnovers are a delightful savory treat, perfect for an appetizer or light lunch. The flaky, buttery phyllo dough encases a rich filling of sautéed mushrooms, tender leeks, and fresh mint, bound together with a hint of creaminess. The earthy flavors of the mushrooms shine through, complemented by the subtle sweetness of the caramelized leeks. Crispy on the outside and soft on the inside, these turnovers offer a satisfying textural contrast. They are easy to assemble and bake quickly, making them an excellent choice for entertaining or a quick homemade snack. Serve warm for the best flavor and texture.
Mushroom Turnovers #1
Description
These Mushroom Turnovers are a delightful savory treat, perfect for an appetizer or light lunch. The flaky, buttery phyllo dough encases a rich filling of sautéed mushrooms, tender leeks, and fresh mint, bound together with a hint of creaminess. The earthy flavors of the mushrooms shine through, complemented by the subtle sweetness of the caramelized leeks. Crispy on the outside and soft on the inside, these turnovers offer a satisfying textural contrast.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Spread pecans on a cookie sheet and bake until toasted, about 10 minutes. Remove from oven and let cool. Coarsely chop the toasted pecans.
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Increase oven temperature to 375 degrees F (190 degrees C). Place a rack in the lowest position of the oven.
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Add the sliced mushrooms and the remaining 1 tablespoon of butter to the skillet. Cook until the mushrooms are soft and the moisture has evaporated, about 15 minutes longer.
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Stir in the chopped mint, salt, and pepper. Remove the skillet from heat.
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Stir in the sour cream and the reserved chopped pecans. Allow the filling to cool slightly.
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Lightly grease a cookie sheet.
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Unroll the phyllo dough. Working with one sheet at a time, keep the remaining sheets covered with plastic wrap or a damp towel to prevent drying.
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Brush a phyllo sheet lightly with melted butter. Cut the sheet lengthwise into 4 equal strips.
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Place a heaping tablespoon of the mushroom filling on the bottom corner of one strip, leaving a 1-inch border on the bottom and sides.
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Fold the corner up over the filling to form a triangle. Continue folding the triangle up and over itself until you reach the end of the strip.
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Trim off any excess dough at the top. Repeat with the remaining strips, filling, and phyllo sheets.
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Place the assembled turnovers on the prepared cookie sheet. Lightly brush the tops with the remaining melted butter.
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Bake in the preheated oven until crisp and golden brown, 12-15 minutes.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 253.0kcal
- % Daily Value *
- Total Fat 21.7g34%
- Saturated Fat 2.7g14%
- Cholesterol 0.0mg0%
- Sodium 30.0mg2%
- Total Carbohydrate 14.7g5%
- Dietary Fiber 4.2g17%
- Sugars 5.0g
- Protein 4.0g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Keep phyllo dough covered with a damp towel while working to prevent it from drying out and cracking.
If using frozen phyllo dough, allow it to thaw completely in the refrigerator before using.
For a vegan version, substitute the dairy sour cream with a plant-based alternative and use vegan butter for brushing and sautéing.
Turnovers are best served warm. They can be reheated in a 350ðF oven for 5-7 minutes to restore crispiness.
Ensure leeks are thoroughly washed to remove any sand or dirt trapped between layers.
