Baked Italian Cheese Mushroom Empanada Recipe
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This Baked Italian Cheese Mushroom Empanada recipe makes an amazing appetizer or delicious meal. They’re quick, easy, and everyone’s going to love them.
I love to entertain and something that always works is an easy to make delicious appetizer like this Baked Italian Cheese Mushroom Empanada recipe. It’s also really easy to make enough for a crowd.
I think that appetizers are one of those courses that can be tough to plan. They’ve got to be easy to make, delicious, and hold up well for the conditions you’re faced with. This Baked Italian Cheese Mushroom Empanada recipe checks off everything on the list.
This post is sponsored by Crystal Farms. My opinions and love for their product is 100% my own.
I don’t know anyone that doesn’t like cheese. We are Cheese lovers and it’s the star of many of my recipes regardless of what course I’m making. Not long ago I had the opportunity to work with Crystal Farms®.
Do you remember my Gouda Cheese and Apple Stuffed Pork Chops Recipe? It’s been popular. Besides being a show stopper, it’s delicious and also simple to put together. I’m so excited to have the opportunity to team up with Crystal Farms Cheese again.
Empanadas are a fancy name for hand pies or turnovers.
The best thing about making empanadas is that you can stuff them with anything. These empanadas are vegetarian but you could just as easily add meat or veggies.
I also like the idea of using a dipping sauce. I used the marinara that I also used in the empanada filling but a cheese sauce would be amazing too. You can find some amazing recipes for sauces and dips on the Crystal Farms Cheese website! Their site also helps you pick from the 154 cheese flavors and types they offer and Where To Buy their products.
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I love using block cheese because I can repurpose what I don’t use so easily. Provolone and a Sharp Cheddar were used in this recipe but the options are endless!
I diced the cheese in these empanadas so that it wouldn’t completely melt while the empanadas baked and then grated some more over the marinara. If I have cheese I have the start to a dish we’re going to love.
Don’t have time to make it now? Pin it for later!
Baked Italian Cheese Mushroom Empanada Recipe
Ingredients
- 2 sheets puff pastry thawed
- 1/2 cup cremini mushrooms diced – or your favorite variety
- 1 garlic clove minced
- 1/2 cup Provolone diced
- 1/2 cup Sharp Cheddar diced
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 egg
- 3/4 cup marinara
- 2 tbsp sundried tomatoes diced
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Remove the mushroom stems and wipe any debris with a damp paper towel or cloth. Do not wash. Mushrooms act like a sponge when washed.
- Combine the cheese, garlic, salt, oregano, and sundried tomatoes. Add enough marinara to coat the ingredients. Adding more than you need will result in soggy empanadas.
- Unfold the puff pastry and roll it out to smooth out any wrinkles. Stamp out 4″ circles with a biscuit, cookie cutter or a drinking glass.
- Whip the egg with a teaspoon of water.
- Working with one empanada at a time, brush the perimeter of the puff pastry circle with the egg wash. Spoon or scoop one tablespoon of filling into the center of each circle. Fold in half and gently press edges together. Using a fork, crimp the edges closed. place on the baking sheet.
- Repeat with each empanada. Brush the puff pastry with egg wash and bake for 20 minutes or until browned.
- Serve with additional marinara.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
NOW YOU KNOW HOW MUCH I LOVE CHEESE RIGHT? HERE ARE A FEW MORE RECIPES THAT SHOW MY LOVE FOR CHEESE!
Gouda Cheese and Apple Stuffed Pork Chops
Crustless 3 Cheese Asparagus Quiche
Caramelized Onion Gouda Casatiello Bread
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These empanadas were that extra level tasty! I fried the mushrooms first with the garlic and oregano, pepper and salt.
Then once cooled, added the chopped cheeses (subbed with manchego and Swiss.) I omitted the marinara sauce, added extra chopped sundried tomatoes.
They turned out beautifully. Took them for tea with extended family and received so many compliments, sister in law requested the recipe immediately.
Will definitely make these again. The cheeses give depth.
I recommend!
That sounds amazing, Kaz! You made some delicious variations that I’ll definitely use them the next time I make this recipe.
The Baked Italian Cheese Mushroom Empanada Recipe Instructions omit any mention of the Oregano, Salt or when you actually mix in the mushrooms
Thanks, Steve! I must have been in a coma LOL. All fixed and I appreciate you taking the time to let me know.
These sound amazing.
I would love to try the Crystal Farms Shredded Mac & Cheese and I want to make the Fried Mac and Cheese Bites.. I learned that Wisconsin produces over 600 varieties of cheese .
That sounds so delicious Natalie! Thank you for stopping by and good luck with the giveaway!
I didn’t realize that Cheese was the #1 food craving!! I actually crave it a lot. I want to use their 3 pepper cheese in my hashbrown casserole.
That sounds amazing Kristin! Thank you for stopping by and good luck with the giveaway!
I want the shredded asiago cheese. I bet it would be great on pizza.
Thank you, Lisa! That sounds amazing! Thank you for stopping by and good luck with the Giveaway!
I love empanadas! I can’t wait to try making these!
Thank you so much, Madi!
i learned they have a Shredded Wisconsin Extra Sharp White Cheddar Cheese! i have to look for that! i would love to make a cheese souffle for new year’s eve!
I love the sharp too Amy! Thank you for stopping by and good luck in the giveaway!