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APPETIZER | Hot Mushroom Turnovers

RUNNER-UP Recipe by Tamra Witt, East Central Rural Electric Cooperative

Serves 8-10
APPETIZER RUNNER-UP | Hot Mushroom Turnovers


  • 8 oz. cream cheese, softened
  • 1 1/2 cups plus 1 Tbsp. all-purpose flour
  • 1/2 cup plus 2 Tbsp. butter, softened
  • 1/2 pound mushrooms, minced
  • 1/2 cup onion, minced
  • 1/4 cup sour cream
  • 1 tsp. salt
  • 1/4 tsp. dried thyme leaves
  • 1 egg, beaten



Preheat oven to 450 degrees. Beat cream cheese, 1 1/2 c. flour, and 1/2 c. butter until smooth. Shape into a ball, wrap with plastic wrap, and refrigerate at least 1 hour. Cook mushrooms and onions in 2 Tbsp. butter over medium heat until tender, stirring occasionally. Stir in sour cream, salt, thyme, and 1 Tbsp. flour. On a floured surface, roll half of chilled dough 1/8" thick. Use 2 3/4" round cookie cutter (floured) to cut out circles. Place 1 tsp. of filling onto the center of each dough circle. Brush edges with beaten egg and fold the dough over the filling into a crescent-shaped turnover. Press edges together with a fork to seal. Prick the tops. Place on an ungreased cookie sheet and brush tops with the remaining egg. Bake 12-14 minutes until golden brown. Makes about 3 1/2 dozen. These can be frozen before baking. Freeze on a sheet pan and then store in a ziplock bag for future use. Adjust baking time if not thawed.