Mushroom and cheese empanadas

photo 1

10 mushrooms (regular mushrooms sold in a pack)
1 pack of cream cheese
2 tbsps garlic powder
1 tbsp olive oil
1 tbsp italian seasoning
2 tbsps lemon juice
1 package of pie dough

1. Take out cream cheese place into bowl and leave at room temperature so it softens
2. Chop mushrooms into small dime sized pieces
3. Heat a large skillet with some olive oil
4. Add chopped mushrooms and 1 tbsp garlic powder and mix
5. Cover skillet and turn to heat to med
6. Allow to cook until mushrooms release water, stirring occasionally
7. Once cooked, drain water and place mushrooms into a bowl and allow them to cool
8. The bowl the cream cheese should be softened by the time the mushrooms are cooked, add 1 tbsp garlic powder, 1 tbsp italian seasoning and 2 tbsps lemon juice to the cream cheese and mix well
9. Once the mushrooms have cooled mix them with the cream cheese mixture
10. Roll out the pie dough on a sheet of foil
11. Using a regular drinking glass cut out circles of dough (each empanada will need 2 circles of dough)
12. Preheat oven to 350 degrees
13. Place one circle of dough on a baking sheet and place one tsp of mushroom and cream cheese mixture into the middle
14. Cover with another dough circle and gently press edges of circles together
15. Use a fork to further seal the 2 circles together by pressing the prongs all around (see picture)
16. Repeat for remainder of dough
17. Bake for 20-25 min
18. Enjoy!

This entry was posted in Appetizers, Soups and Salads, Breakfast, Main Dishes, Side dishes and tagged , , , , , , , , , , , . Bookmark the permalink.

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