Mushroom Brie Turnovers
Mushroom Brie Turnovers - Be forewarned – doubling, tripling, or even quadrupling this recipe is a very wise idea. These also make great leftovers!
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!
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!
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!
More Holiday Recipes
Looking for more inspiration for your holiday spread? Whether Thanksgiving, Christmas, Easter, or any of the other holidays, here's a few ideas for you!
Bacon Roasted Brussels Sprouts
Brandied Apple Upside Down Cake
Chicken Based Potato Sausage Recipe - Potatiskorv
Cranberry Wine
Egg Nog Sticky Buns
Gouda Mashed Potatoes
Maple Bourbon Glazed Carrots
Noelles
Orange Ginger Cranberry Sauce
Pumpkin Cheese Ball - Classier Version
Pumpkin Cheese Ball - Trashier Version
Pumpkin Mead
Pumpkin Spice Nanaimo Bars
Savoury Mushroom Chestnut Stuffing
Southern Comfort Glazed Ham
Southern Comfort Pecan Pie
Traditional Cranberry Mousse
Traditional Pumpkin Mousse
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @OverlordMarie - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free monthly 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!
Cheesy Mushroom Turnovers
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.
BOOK. MARKED.
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.....