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.
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.