Creamy Mushroom Turnovers

"These are great! Prep time does not include chilling time for dough."
Creamy Mushroom Turnovers created by Baby Kato
Ready In:



  • For the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
  • Shape into a large ball, wrap in plastic and refrigerate for one hour.
  • In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
  • Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
  • Set aside.
  • On a floured surface, roll half of the dough 1/8 inch thick.
  • With a floured small round cookie cutter (or glass), cut out as many circles as possible.
  • Repeat with remaining dough.
  • Preheat oven to 450 degrees.
  • Onto one half of each circle of dough, place a teaspoon of mushroom mixture.
  • Brush edges of dough circle with some egg; fold dough over filling.
  • With fork, firmly press edges of dough circle to seal and prick the tops.
  • Place turnovers on ungreased cookie sheet and brush tops with remaining egg.
  • Bake 12-14 minutes until golden brown.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes



Join The Conversation

sort by:
  1. Baby Kato
    Creamy Mushroom Turnovers Created by Baby Kato
  2. Baby Kato
    Creamy Mushroom Turnovers Created by Baby Kato
  3. Baby Kato
    These tasty little appetizers were delicious Kim. I made exactly as written, didn't change a thing. They were quick and easy to make. I didn't have any problems with the dough, I found it easy to work with. I did have quite a bit of filling leftover. The filling is wonderful. We didn't find them overly rich at all. These beautiful little treats were incredible served warm with a drink before dinner. Thank you so much for sharing.
  4. lgcoffin
    My mom used to make these for parties and gave me this recipe when I got married. Now it's my favorite appetizer to make - people are always impressed that the entire thing is made from scratch!! I use a 4 inch circular cookie cutter with scalloped edges, which makes pretty shapes without a lot of work.
  5. Wolfman
    Tasty! I used puff pastry sheets (two in a box in the freezer section at the local grocery store) instead of making my own shells, and they came out light and flaky. Having read Shelby Jo's comment, I used a 4" diameter glass bowl to cutout the circles from the pastry sheet, which gave me larger turnovers that I could stuff more into. I got 4 circles out of each pastry sheet. I also seeded a roma tomato and sliced it up to add to the turnover - didn't saute it with the mushroom mixture, but laid the tomato slices in top of the mushrooms on the dough circles.

Find More Recipes