“I love these tasty little turnovers hot or cold,” writes Joanne Migliozzi-Beers from Mesquite, Nevada. “They’re great for parties or for serving at home. I’m recently ‘transplanted’ from Pennsylvania – the nation’s top mushroom producer. A friend gave me this recipe while I was living there.”<\/p>\n","protected":false},"author":7061,"featured_media":1485847,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,303971,304162,305615,304173,304328,305487,304338,304515,304390,303966,304988,304408,304368,306848,304268,307688,305684,304558,324623,304243,304388,303994,304150,304468,305699,307614,305031],"categories-v2":[259484,308500,309439,310890,309455,308988,308984,308481,310796,308992,308880,308761,308495,308935,308813,308745,309603,259483,310663,311074,308910,309177,309586,308752,308528,309434,308875,311094,310591,308975],"coauthors":[305],"recommended_recipes":[{"post_title":"Mushroom Burgers","post_link":"\/recipes\/mushroom-burgers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mushroom-Burgers_EXPS_TOHcom24_36597_MD_P2_06_27_4b.jpg"},{"post_title":"Puff Pastry Apple Turnovers","post_link":"\/recipes\/puff-pastry-apple-turnovers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Puff-Pastry-Apple-Turnovers_EXPS_FRBZ22_34202_MD_03_11_1b.jpg"},{"post_title":"Mushroom Pizza","post_link":"\/recipes\/wild-mushroom-pizza\/","post_image":"\/wp-content\/uploads\/2019\/09\/Mushroom-Pizza_EXPS_THVP24_244460_MR_02_08_24_MushroomPizza_2.jpg"},{"post_title":"Easy Baked Mushrooms","post_link":"\/recipes\/easy-baked-mushrooms\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_68934_EricKleinberg_5.jpg"},{"post_title":"Mushroom-Stuffed Cheeseburgers","post_link":"\/recipes\/mushroom-stuffed-cheeseburgers\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps26582_MC163887B03_22_3b.jpg"},{"post_title":"Spinach Turnovers","post_link":"\/recipes\/spinach-turnovers\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps7474_BHR153663D05_19_5b.jpg"},{"post_title":"Mushroom Puff Pastry","post_link":"\/recipes\/mushroom-puff-pastry-bites\/","post_image":"\/wp-content\/uploads\/2024\/11\/Mushroom-Puff-Pastry_EXPS_TOHD24_64161_JackieAlpers_07.jpg"},{"post_title":"Cherry Turnovers","post_link":"\/recipes\/cherry-turnovers\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_589_OrlyCatz.jpg"},{"post_title":"Sausage Spinach Turnovers","post_link":"\/recipes\/sausage-spinach-turnovers\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps16202_FM153592C03_20_5b.jpg"},{"post_title":"Dilled Mushroom Turnovers","post_link":"\/recipes\/dilled-mushroom-turnovers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Dilled-Mushroom-Turnovers_EXPS_THCA23_114573_DR_01_20_4b.jpg"},{"post_title":"Mushroom Bread","post_link":"\/recipes\/mushroom-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps89509_TH153340B09_24_4b.jpg"},{"post_title":"Mushroom-Stuffed Tomatoes","post_link":"\/recipes\/mushroom-stuffed-tomatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/EXPS_H13x9BKZ16_26319_D05_06_4b.jpg"},{"post_title":"Chicken Turnovers","post_link":"\/recipes\/chicken-turnovers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23768_LT950601D59.jpg"},{"post_title":"Pizza Turnovers","post_link":"\/recipes\/pizza-turnovers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22962_CB50843D37.jpg"},{"post_title":"Broccoli Ham Turnovers","post_link":"\/recipes\/broccoli-ham-turnovers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11914_QC10096C522.jpg"},{"post_title":"Apple and Pear Turnovers","post_link":"\/recipes\/apple-and-pear-turnovers\/","post_image":"\/wp-content\/uploads\/2022\/06\/Apple-and-Pear-Pockets_EXPS_TOHAS22_131428_DR_03_31_7b.jpg"},{"post_title":"Mushroom Puffs","post_link":"\/recipes\/mushroom-puffs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21956_TH10388D41D.jpg"},{"post_title":"Mushroom Cheeseburgers","post_link":"\/recipes\/mushroom-cheeseburgers\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mushroom-Cheeseburgers_exps7562_SD2401791B10_18_1b_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps20940_TH10385D45.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/mushroom-turnovers\/","name":"Mushroom Turnovers","datePublished":"2018-01-01","dateModified":"2022-10-15","prepTime":"PT30M","cookTime":"PT10M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps20940_TH10385D45.jpg","height":300,"width":300},"recipeCategory":["Appetizers"],"description":"\"I love these tasty little turnovers hot or cold,\" writes Joanne Migliozzi-Beers from Mesquite, Nevada. \"They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there.\"","recipeIngredient":["1 package (8 ounces) cream cheese, softened","1\/2 cup butter, softened","1-1\/2 cups all-purpose flour","FILLING:","1\/2 pound fresh mushrooms, finely chopped","1 medium onion, finely chopped","2 tablespoons butter","1\/4 cup sour cream","2 tablespoons all-purpose flour","1 teaspoon salt","1\/2 teaspoon dried thyme","1 large egg","2 teaspoons water"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour."},{"@type":"HowToStep","text":"Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside."},{"@type":"HowToStep","text":"Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry."},{"@type":"HowToStep","text":"Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown."}],"recipeYield":"3-1\/2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 203 calories","fatContent":"15g fat (9g saturated fat)","cholesterolContent":"58mg cholesterol","sodiumContent":"307mg sodium","carbohydrateContent":"13g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvs2cook1"},"reviewBody":"I love this recipe and make them whenever I can. Holidays, when having company or just for snacking myself. What I haven't tried yet and need to know is if these can be made and frozen before baking them. I sometimes have access to a good amount of mushrooms and would love making these in large batches and then freeze them. Has anyone out there tried that?A member below stated that she only uses 1\/2 tsp. of salt in the recipe. I agree with her 100%. I do the same and also add some minced garlic like she does. Great recipe and easy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sambugjoebear"},"reviewBody":"These are very tasty! And they are great hot or cold. If you want to warm them back up after refrigerating, place them back in the oven-microwaving will make the crust soft.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"judihoudek"},"reviewBody":"Great flavor! I used fresh thyme.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jshearer"},"reviewBody":"These are great! I make them every year on Christmas eve (we have a bunch of different appetizers for dinner). I use a variation of this filling for omelets sometimes, too--just add spinach. The thyme, onion, and mushroom are a fantastic combo.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"_FOOTSIE"},"reviewBody":"When I was making these and saw the amount of salt called for I thought it was way too much for only a half pound of mushrooms, (and I like my salt) so I cut it down to around 1\/2 tsp. I didn't really measure it but I was right, the original recipe would have been too salty. The filling was good with the decreased salt but the dough was very bland so the next time I made them, I added salt, marjoram and thyme to the dough and it was much better. I added minced minced garlic to the mushrooms and onions and instead of salt, used either Everglades Seasoning (Monkey Dust lol) or Tony Chachere's for a little zing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sambugjoebear"},"reviewBody":"These are very delicious and never last long with my husband around. The thyme really boosts up the flavor and makes them a perfect savory snack.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"20940","romance_copy_dek":"\"I love these tasty little turnovers hot or cold,\" writes Joanne Migliozzi-Beers from Mesquite, Nevada. \"They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. 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","NoOfRatings":6,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/exps20940_TH10385D45.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/exps20940_TH10385D45.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","Tips":[],"CommentCount":6,"RatingCount":6,"RecipeCommentDetails":[{"Comment":"
I love this recipe and make them whenever I can. Holidays, when having company or just for snacking myself. What I haven't tried yet and need to know is if these can be made and frozen before baking them. I sometimes have access to a good amount of mushrooms and would love making these in large batches and then freeze them. Has anyone out there tried that?<\/p>
A member below stated that she only uses 1\/2 tsp. of salt in the recipe. I agree with her 100%. I do the same and also add some minced garlic like she does. Great recipe and easy.<\/p>","CommentId":1,"DateRated":"03\/08\/2018 03:03","GUID":"c69e941e538b4c23935ff914444f11dd","MemberId":1609861,"Rating":5,"ScreenName":"lvs2cook1","SubmittedDate":"03\/08\/2018 03:03"},{"Comment":"
These are great! I make them every year on Christmas eve (we have a bunch of different appetizers for dinner). I use a variation of this filling for omelets sometimes, too--just add spinach. The thyme, onion, and mushroom are a fantastic combo.<\/p>","CommentId":2,"DateRated":"12\/19\/2015 14:31","GUID":"3CC53CBACCD343FDBA4459C40B66E7F2","MemberId":403534,"Rating":5,"ScreenName":"jshearer","SubmittedDate":"12\/19\/2015 14:31"},{"Comment":"
Great flavor! I used fresh thyme.<\/p>","CommentId":3,"DateRated":"08\/08\/2014 14:37","GUID":"180518cb3a5f4d09bcb965b7e599302e","MemberId":6270475,"Rating":4,"ScreenName":"judihoudek","SubmittedDate":"07\/13\/2014 22:01"},{"Comment":"
When I was making these and saw the amount of salt called for I thought it was way too much for only a half pound of mushrooms, (and I like my salt) so I cut it down to around 1\/2 tsp. I didn't really measure it but I was right, the original recipe would have been too salty. The filling was good with the decreased salt but the dough was very bland so the next time I made them, I added salt, marjoram and thyme to the dough and it was much better. I added minced minced garlic to the mushrooms and onions and instead of salt, used either Everglades Seasoning (Monkey Dust lol) or Tony Chachere's for a little zing.<\/p>","CommentId":4,"DateRated":"03\/09\/2013 09:46","GUID":"AD35D766AF47435B93B2E1A17A03B713","MemberId":734639,"Rating":4,"ScreenName":"_FOOTSIE","SubmittedDate":"03\/09\/2013 09:46"},{"Comment":"
These are very tasty! And they are great hot or cold. If you want to warm them back up after refrigerating, place them back in the oven-microwaving will make the crust soft.<\/p>","CommentId":5,"DateRated":"06\/14\/2008 07:34","GUID":"DA886ADFEF95481783FD7F17BEF9F38B","MemberId":617764,"Rating":4,"ScreenName":"sambugjoebear","SubmittedDate":"03\/29\/2010 13:06"},{"Comment":"","CommentId":6,"DateRated":"02\/14\/2010 18:28","GUID":"937b3e1a6d3a490b9bbd8c9a163d0b67","MemberId":4906987,"Rating":5,"ScreenName":"mscott7","SubmittedDate":"02\/14\/2010 18:28"},{"Comment":"
These are very delicious and never last long with my husband around. The thyme really boosts up the flavor and makes them a perfect savory snack.<\/p>","CommentId":7,"DateRated":"06\/14\/2008 07:34","GUID":"DA886ADFEF95481783FD7F17BEF9F38B","MemberId":617764,"Rating":4,"ScreenName":"sambugjoebear","SubmittedDate":"06\/15\/2009 09:51"}]},"breadcrumb":[{"term_id":310890,"name":"Breads, Rolls & Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. We've got the tips and recipes you need.","parent":310796,"count":4132,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/"},{"term_id":311074,"name":"Pastries","slug":"pastries","term_group":0,"term_taxonomy_id":311009,"taxonomy":"categories-v2","description":"Advance your baking skills with delicious pastry recipes. Learn how to work with puff pastry and create original pastry treats.","parent":310890,"count":421,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/pastries\/"},{"term_id":311094,"name":"Turnovers","slug":"turnovers","term_group":0,"term_taxonomy_id":311029,"taxonomy":"categories-v2","description":"There's nothing like a classic turnover recipe to start the morning right. Try our flaky takes on apple and cherry turnovers as well as plenty more renditions.","parent":311074,"count":52,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/pastries\/turnovers\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Mushroom Turnovers"}},"analytics":[],"yoast_head":"\n