Recipe: Hot Mushroom Turnovers — THM XO

What’s your stand-by to take to holiday parties? You’re looking at mine. My sister and I tried to remember how long these hot mushroom turnovers have been on our annual menu, and all we could come up with was “over 30 years.” Yep, a really, really, long time!

Basically, I’m not allowed at family Christmas get-togethers on either side of the family without hot mushroom turnovers in tow. (I got a pass in 2017 when I had a late-October heart attack, but that wasn’t fun enough to use as an ongoing excuse…)

I generally triple this recipe, freeze them on cookie sheets, then package and label to be ready to grab, some for each gathering. I bake them at whichever house the party is at, because they truly are best piping hot. Everyone stands by the oven and waits. Not even kidding!

After starting Trim Healthy Mama not long after the aforementioned heart attack. I kept making these by the original recipe and would eat only a few. After all, it was a once-a-year indulgence, so why not? Also, I was threatened to not EVER mess with the recipe.

Shh… don’t tell anyone!

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Ready? Let’s get started!

Recipe: Hot Mushroom Turnovers — THM XO

Makes about 36-40 two-bite appetizers

Prepare the Dough
• 1 8-ounce package cream cheese (light or original)
• 1/2 cup butter, soft
• 1 cup sprouted whole wheat pastry flour
• 1/2 cup oat flour
Beat until smooth. Cover and refrigerate for one hour or a few days.

Prepare the Filling
• 1 medium onion, very finely minced
• 1/2 pound mushrooms, very finely minced
• 1/4 cup butter

Cook until tender in a large skillet, then add:
• 1/4 cup sour cream (light or regular)
• 1/4 tsp thyme
• 2-3 tablespoons oat flour
• 1 tsp salt

How much oat flour? Enough that there is no pooling liquid as it cools.

Take a handful of dough and work it until a cohesive lump forms. Then roll it out to 1/8″ thickness on a floured counter (I used oat flour). Use a 3″ cookie cutter to cut rounds.

Whisk one egg thoroughly in a small bowl and have handy.

Place a teaspoon (ish) of the mushroom filling in the center of each round. Using your finger or a small paintbrush, smear egg around the edges. Carefully fold over and press the turnover shut. Use a fork to seal the edge then to prick a few holes in the top of each.

How much filling? You’ll get the hang of it! The thinner your dough, the more filling you can pack in, but it’s a fine balance that only experience will reveal.

Place all your turnovers on a cookie sheet and pop them in the freezer. Later, package and label.

What if there’s filling left over? It’s great for a fondue dip or as a baked potato topper!

What if there’s dough left over? Then I fill with a sugar-free jam and assemble in the same way, making sure to mark the container. These are a fun, sweet treat!

READY TO BAKE AND SERVE?
Take them out of the freezer, arrange on a cookie sheet, and bake 12-15 minutes at 450º! Serve immediately.

Friends, I’m a Christian author of contemporary romance. I write cowboys, farmers, and small-town dwellers in my green, clean romances. My characters farm, garden, and cook from scratch (sometimes even THM!). Readers love my characters and my communities. Maybe you will, too! I have over 60 titles in 10+ series. It would mean a lot to me if you’d check out my books page. You can purchase my fiction in ebook from Amazon or borrow in Kindle Unlimited. Paperbacks are available at many online retailers, and some of my titles are in audio.

I have two titles featuring women on a THM journey. One is Raindrops on Radishes, and the other is Her Hopeful Heart.

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