EASY MUSHROOM-GOAT CHEESE EMPANADAS
Go deep this Super Bowl Sunday: Serve empanadas. These turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated biscuit dough, it's an easy score. All you have to do is make the fillings.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Vegetable Mushrooms
Yield 20
Number Of Ingredients 11
Steps:
- Adjust oven rack to center; heat oven to 450 degrees.
- Heat oil in a 12-inch skillet over medium-high heat. Saute onion until golden, 2 to 3 minutes. Add mushrooms, stirring until moisture evaporates, about 5 minutes. Stir in chilies, garlic, cilantro, salt and pepper. Cook 2 minutes longer. Transfer to a medium bowl; stir in goat cheese until cheese melts. Cool to room temperature.
- Separate biscuits onto a cornmeal-coated work surface. Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
- Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen). Makes 20.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 11.6 g, Cholesterol 4.7 mg, Fat 6.3 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 2.2 g, Sodium 319 mg, Sugar 2.6 g
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Muneeb Ur Rehman
[email protected]I love the combination of mushrooms and goat cheese in these empanadas.
Maaz Hussain
[email protected]These empanadas are a great way to use up leftover mushrooms.
Meaza Abate
[email protected]I've made these empanadas several times and they're always a hit!
Emma Kangs
[email protected]These empanadas are perfect for a party or potluck.
Lee Reyes
[email protected]I'm a vegetarian, so I used a plant-based cheese in the filling. The empanadas were still delicious!
De Wet Burger
[email protected]I made these empanadas for my kids and they loved them! They're a great way to get them to eat their vegetables.
Imran Langah
[email protected]I used a store-bought empanada dough to save time. The empanadas still turned out great!
L Ngonyama
[email protected]These empanadas were a bit time-consuming to make, but they were worth the effort.
Taylor
[email protected]I added some chopped spinach to the filling for an extra boost of nutrients.
Devandre Jackson
[email protected]I'm not a fan of goat cheese, so I substituted feta cheese in the filling. The empanadas were still delicious!
shaheryar khann
[email protected]The empanadas were easy to make and they cooked evenly in the oven.
Darwesh Khan
[email protected]I made these empanadas for a potluck and they were a huge hit! Everyone loved them.
jovani
[email protected]These empanadas were a little too salty for my taste, but my husband loved them.
Charlie Berwick
[email protected]I followed the recipe exactly and the empanadas turned out perfectly! They were crispy and golden brown on the outside and the filling was moist and flavorful.
Irfan Pubg
[email protected]The empanadas were a little dry, but the filling was delicious.
Hanifa Abba
[email protected]These empanadas were easy to make and they turned out great! I will definitely be making them again.
Whitney Prewett
[email protected]I'm not a big fan of mushrooms, but I loved these empanadas! The goat cheese and herbs really balanced out the flavor of the mushrooms.
Kenny Burkhart
[email protected]I made these empanadas for dinner last night and they were so good! The filling was flavorful and the pastry was cooked perfectly.
Mian Asim
[email protected]These empanadas were a hit at my party! The combination of mushrooms, goat cheese, and herbs was delicious, and the pastry was flaky and golden brown.