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Baked Italian Cheese Mushroom Empanada Recipe

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.

A close-up Cheese and Mushroom Empanadas sitting on a plate and garnished with fresh parsley.

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.

Front angle of a sliced-open cheese and mushroom empanada topped with a thick tomato marinara and grated cheese over a white plate.

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®.

A tray of Cheese and Mushroom Empanadas sitting in front of a white dish of tomato marinara garnished with grated cheese and fresh basil.

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.

A tray of Cheese and Mushroom Empanadas sitting behind a plate of topped with a sliced empanada on a white plate next to a bowl of tomato marinara garnished with grated cheese and fresh basil.

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. I used a Provolone and a Sharp Cheddar 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.

A tray of Cheese and Mushroom Empanadas garnished with grated cheese and fresh basil.

Don’t have time to make it now? Pin it for later!

A close-up Cheese and Mushroom Empanadas sitting on a plate and garnished with fresh parsley.
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5 from 11 votes

Baked Italian Cheese Mushroom Empanada Recipe

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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 12 Empanadas
Author Julie Menghini

Ingredients

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 and sundried tomatoes.  Add enough of the marinara to coat 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

Scraps from the puff pastry can be rerolled together for more empanadas.

Nutrition

Sodium: 311mg | Calcium: 72mg | Vitamin C: 1.2mg | Vitamin A: 160IU | Sugar: 1g | Potassium: 115mg | Cholesterol: 19mg | Calories: 236kcal | Saturated Fat: 5g | Fat: 16g | Protein: 5g | Carbohydrates: 17g | Iron: 1.2mg
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.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

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

Sliced pork chop wrapped in bacon and filled with apple and melted cheese running through it.

Crustless 3 Cheese Asparagus Quiche

A slice of cheese asparagus quiche sitting on a white plate sitting over a green paisley napkin.

Caramelized Onion Gouda Casatiello Bread

A loaf of Onion Gouda bread sitting on a cake stand over a blue striped napkin.


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Two-photo collage of a cheese mushroom empanadas on a tray. The second photo of a sliced empanada on a white plate. The title \"Baked Italian Cheese & Mushroom Empanadas\" runs between the two photos.
Recipe Rating




Steve

Thursday 30th of June 2022

The Baked Italian Cheese Mushroom Empanada Recipe Instructions omit any mention of the Oregano, Salt or when you actually mix in the mushrooms

Wendy

Tuesday 26th of December 2017

These sound amazing.

Natalie

Saturday 16th of December 2017

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 .

Julie Menghini

Sunday 17th of December 2017

That sounds so delicious Natalie! Thank you for stopping by and good luck with the giveaway!

Kristin G

Friday 15th of December 2017

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.

Julie Menghini

Sunday 17th of December 2017

That sounds amazing Kristin! Thank you for stopping by and good luck with the giveaway!

Lisa Brown

Thursday 14th of December 2017

I want the shredded asiago cheese. I bet it would be great on pizza.

Julie Menghini

Friday 15th of December 2017

Thank you, Lisa! That sounds amazing! Thank you for stopping by and good luck with the Giveaway!