Hot Mushroom Turnovers

Hot Mushroom Turnovers

Ingredients:
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3 3oz pkg cream cheese, softened
butter or margarine, softened
all-purpose flour
1/2 lb. mushrooms, minced
1 large onion, minced
1 t salt
1/4 t thyme leaves
1/4 C sour cream
1 egg, beaten

Directions:
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Early in day: In large bowl, with elec. mixer at med speed,
beat cream cheese, 1/2C butter and 1 1/2 C flour until soft
dough forms; wrap dough in waxed paper; chill at least 1 hr.
In med skillet, in 3 T butter, saute mushrooms and onion until
tender; blend in salt, thyme, and 2 T flour; stir in sour cream;
chill.
On floured surface, roll half of dough in 15 inch circle (about
1/16" thick); cut into twenty 2 3/4" circles. Roll scraps into
ball; chill.
On one half of each circle, place teaspoonful of mushroom mixture.
Brush edges with egg; fold other half over filling; with fork, press
edges together; prick tops to let out steam; place on ungreased
cookie sheet. Repeat with rest of dough, scraps, filling. Brush with
egg; cover; chill.
About 20 min before serving: Preheat oven to 450 deg F. Uncover
turnovers; bake 12 min or until golden. Makes about 50.
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From: arielle@taronga.com (Stephanie da Silva)
ITALIAN STUFFED MUSHROOMS
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(9 of 26) [12/17/1999 12:10:51 PM]
Mushroom Recipes : COLLECTION
1 lb hot Italian sausage
1 slice finely chopped onion
1/2 green pepper, finely diced
1/4 tsp garlic powder
1/4 cup dry bread crumbs
dash of pepper
1/4 tsp salt
ca. 1 1/4 cups spaghetti sauce
40 large mushroom caps
oil
mozzarella cheese
Instructions:
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Cook Italian sausage, onion, green pepper, garlic powder, and a
handful of mushroom stems, finely chopped, in a skillet, then drain
fat. (It's best if you put meat mixture into a food processor with
steel blade at this point to give meat a finer texture. Just process
for about 5 seconds or less.) Then add bread crumbs, pepper, salt,
and spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps
with meat mixture. Cover with foil and bake at 350 about 20 minutes.
Sprinkle with mozzarella cheese, then broil until cheese is melted and
mushrooms are tender. (Or loosely cover with wax paper and
microwave.)
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From: arielle@taronga.com (Stephanie da Silva)
MEXICAN STUFFED MUSHROOMS
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