• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Shop
  • Gluten-Free
  • Low Carb
  • Camping
  • Spandex
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Shop
  • Contact Us
  • Frequently Asked Questions
  • Media
  • Gluten-Free
  • Low Carb
  • Camping
  • Spandex
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×
    Home » Recipes » Entertaining Ideas

    Mushroom Turnovers

    Published: Oct 4, 2020

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

    Sharing is caring!

    • Reddit
    • Email
    • Tweet
    • Share
    • Tumblr
    Jump to Recipe -

    Mushroom Turnovers with Brie! Be forewarned – doubling, tripling, or even quadrupling this recipe is a very wise idea. These also make great leftovers!

    A plate piled with golden brown mushroom turnovers.

    Originally published December 26, 2011, Updated on 10/4/20

    “This cheesy mushroom turnovers recipe is a holiday favorite around our house. It's quick and easy enough for any day (especially if you skip the brie!), but the savory taste of the mushrooms and thyme... ahh. It's just very warm and festive tasting.” - Me, 2011.

    ... yep. I’ve been making these mushroom turnovers for almost a couple decades now, and they’re STILL cravable.

    As I was cropping photos to update this post, I seriously considered just dropping it to make a batch ... or 3. It’s been too long since I made a batch, and it just sounds REALLY good right now.

    But... I don’t have any mushrooms on hand, and I have work to do. So, here we go with the updating!

    A plate piled with golden brown mushroom turnovers.

    The Turnover Dough

    When I first created this recipe, it was as a way to use up some mushrooms. I used my regular sweet turnover dough, and just left the sugar out. It was FABULOUS!

    The dough is super simple - just butter, cream cheese, flour, and water. It comes together in just minutes - I make it in my food processor.

    The dough is also full of fat - from both the butter and cream cheese - which is what gives it not only great flavour, but a great texture.

    I’d say “It’s ok, because these are a special occasion food!”, but really... if I wasn’t so lazy, this would absolutely be an everyday food. Neither one of us has ANY chill when it comes to these Mushroom Brie Turnovers.

    The Mushroom Turnover Filling

    Generally speaking, we use these with baby bella / crimini mushrooms. You can get fancy with it and use any mushrooms you like, really.

    Personally, I just really love the crimini / onion / thyme flavour combo.

    You may want to adjust your seasoning(s) if you use different mushrooms - really, you can go with whatever you like with those particular mushrooms. Criminis, for instance, are also good with sage or summer savoury - it makes the Mushroom Turnovers taste like Thanksgiving!

    A plate piled with golden brown mushroom turnovers.

    The Cheese

    While we tend to use brie when making these for a special occasion - especially around the holidays - we’ve also used whatever we have on hand, when making these as a last minute craving.

    Mozzarella, Swiss, and Havarti all work really well. We’ll usually shred them and put a tablespoon or so of cheese in each turnover, when using something other than Brie.

    When we ARE using brie, here’s a tip: Fresher / younger Brie is easier to work with than Brie that has aged a bit. As brie ages, it gets pretty gooey - and that can be a mess to deal with, for this particular recipe.

    Serving These Mushroom Turnovers

    My favourite way to eat this is fresh out of the oven, protecting the pans from my husband like a dragon with a stash of gold. We don’t let them cool, burn our mouths, and don’t regret a thing... they’re SO good.

    ... and this is exactly why we always need to make at least twice as much as we think we need.

    For special occasions, hor d'oeuvres trays, etc... I like to serve these warm. They reheat well, though, so it’s good to make them ahead and reheat when you’re serving them.

    In addition to being an excellent hot party food, these cheesy mushroom turnovers taste awesome as a cold breakfast or snack the next day.

    The Warning

    Be forewarned - doubling, tripling, or even quadrupling this recipe is a very wise idea - HIGHLY addictive!

    If you're baking them for a party, be prepared that you - and anyone around - will not be able to resist these, straight from the oven. Also, "I'll just try one.." doesn't work.

    It really doesn’t.

    I’m not kidding. As I said, we have ZERO chill when it comes to these mushroom turnovers... and whenever we’ve served them to a crowd, we observe the same in others!

    A plate piled with golden brown mushroom turnovers.

    More Fancy Finger Food Recipes

    Planning for a special dinner, whether Valentine’s Day, a special date, or a fancy dinner party? Here are a few recipes to consider!

    Ahi Tuna Nachos
    Apple Roses
    Crispy Fried Olives Stuffed with Garlicky Cheese
    Cucumber Shrimp Canapes
    Deviled Strawberries
    Fancy Tea Sandwiches
    Fig, Honey, and Goat Cheese Studel
    How to Make Cream Puffs & Croquembouche
    Jalapeno Beer Baklava
    Marinated Feta
    Mini Baked Potatoes
    Mini Jamaican Beef Patties
    Mini Mushroom Arancini
    Phyllo Crab Triangles
    Profiteroles
    Puff Pastry Pinwheels
    Seafood Mousse
    Shrimp & Artichoke Stuffed Mushrooms
    Smoked Salmon Bagel Bites
    Smoked Salmon Canapes
    Spanakopita Triangles
    Wine Battered Deep Fried Brie

    A plate piled with golden brown mushroom turnovers.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Now, on to that Mushroom Brie Turnovers recipe!

    A plate piled with golden brown mushroom turnovers.

    A plate piled with golden brown mushroom turnovers.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 4 votes

    Cheesy Mushroom Turnovers

    Be forewarned – doubling, tripling, or even quadrupling this recipe is a very wise idea – HIGHLY addictive! If you’re baking them for a party, be prepared that you – and anyone around – will not be able to resist these, straight from the oven. Also, “I’ll just try one..” doesn’t work. In addition to being an excellent hot party food, these taste awesome as a cold breakfast or snack the next day.
    Prep Time30 minutes mins
    Cook Time30 minutes mins
    Chill Time30 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Appetizer, Snack
    Cuisine: Vegetarian
    Servings: 6 People
    Calories: 445kcal
    Author: Marie Porter

    Ingredients

    Dough:

    • 4 oz Stick of Butter Softened
    • 8 oz Cream Cheese Softened
    • 1 ½ cups all-purpose flour

    Filling:

    • 8 oz Baby Bella Mushroom Slices
    • 1 Medium Onion
    • 2 Garlic Cloves
    • 1 tablespoon Olive Oil
    • 2 teaspoon Fresh Thyme Finely chopped
    • 1 teaspoon sea salt
    • ¼ cup Grated Asiago or Parmesan Cheese

    Assembly

    • Small piece of Brie or Mozzarella Cut into ½ x ½” x 1″ strips
    • 1 Large Egg
    • 1 teaspoon Water

    Instructions

    • Beat butter and cream cheese until well mixed and soft. Slowly add flour. Once all flour is added, turn out and knead until well incorporated and smooth. Form a disk, wrap tightly in plastic wrap, and refrigerate for about 30 mins.
    • In food processor (or by hand, ew) chop mushrooms, onion, and garlic together, until mushrooms and onions are small, fairly uniform sized bits. Put in frying pan with olive oil, and cook down until mushrooms are very soft – almost mushy. Add thyme and sea salt, remove from heat, and stir in the ¼ cup cheese. Put aside and allow to cool a bit.
    • Preheat oven to 450.
    • Roll chilled dough out to about ¼″ thick. Use a large glass or cookie cutter (about 3-4″ in diameter) to cut out rounds.
    • Put a scant tablespoon of filling in the center of each round, along with a strip of cheese. Whisk the egg and water in a mug, brush a small amount along ½ the edge of each round. Seal, using the egg mix like a glue. Arrange turnovers onto a baking sheet, pressing down firmly around the edges to seal completely.
    • Brush the tops of turnovers with egg wash, then pierce each with a fork a few times. Bake for 10-12 minutes, until golden.

    Nutrition

    Calories: 445kcal | Carbohydrates: 29g | Protein: 10g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 112mg | Sodium: 725mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1130IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 2mg

    Related posts:

    A close up view of crab triangles - a triangular pastry made from folded phyllo dough. They are flaky and crispy, with a red filling showing from one that has been bitten into. Phyllo Crab Triangles A close up photo of a plate of authentic poutine. Poutine A bowl of real cheese dip, surrounded by tortilla chips. Salsa and Cheddar Queso A platter of rainbow fruit skewers next to a bowl of mimosa cheesecake dip. Rainbow Fruit Skewers

    More All Recipes

    • 4 part image showing various different bagels. Overlaid text says 25 plus fantastic bagel recipes.
      Bagel Recipes
    • A sliced loaf of marbled chocolate and peanut butter banana bread.
      Chocolate Peanut Butter Banana Bread
    • A plate of Greek Layered Dip, with Tzatziki cream cheese dip, hummus, a Greek salsa made of olives, cherry tomatoes, red onions, cucumber and fresh herbs, topped with feta.
      Greek Layered Dip
    • A chocolate bundt cake and a bag of homemade chocolate cake mix.
      Chocolate Cake Mix

    Reader Interactions

    Comments

    1. Jill

      December 26, 2011 at 11:13 pm

      5 stars
      BOOK. MARKED.

      Reply
    2. Wendy

      June 06, 2013 at 8:33 am

      5 stars
      They were fantastic the first time I made them. This time I'm going to play with it -- I've got some leftover chicken I want to use, and I think I'm going to try and make them larger. Mmmm.....

      Reply
    3. Christine

      May 09, 2025 at 9:49 am

      Approximately how many turnovers does this make?

      Reply
    5 from 4 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

    More about me →


    Join us on Social Media

    Bluesky Logo - White on Blue background. Pinterest Logo - White on red background. Youtube Logo - White on red background.

    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    Most Recent Posts

    • A yellow cake bundt cake, with a bag of homemade yellow cake mix.
      Yellow Cake Mix
    • A plate of eggless oatmeal banana cookies.
      Banana Oatmeal Cookies
    • A plate of St Patrick's Day rocky road brownies topped with toasted marshmallows, pecans, chocolate chips, and green tinted icing.
      Rocky Road to Dublin Brownies
    • A plate of moist and fluffy eggless banana muffins.
      Eggless Banana Muffins


    META

    Site Admin

    Logout

    Entries Feed

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions
    • Contact
    • Media

    Newsletter

    • Click here to sign up for emails and updates

    Our Other Blogs

    • Beyond Flour
    • Low Carb Hoser
    • 2 Nerds in a Truck
    • Spandex Simplified
    • Marie Back on Ice
    • Autism Rants

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.