Why You’ll Love This Recipe
These empanadas are full of deep, savory flavor thanks to the mushrooms and aromatic seasonings. They’re versatile and can be baked or fried depending on your preference. Perfect for gatherings or meal prep, they’re easy to customize with cheese, herbs, or spices. Plus, they offer a great vegetarian option that’s just as hearty and satisfying as meat-filled versions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups finely chopped mushrooms
½ cup finely chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
1 teaspoon soy sauce (optional, for depth of flavor)
¼ cup shredded cheese (optional)
2 tablespoons chopped fresh parsley or cilantro
1 package empanada dough discs (or homemade dough)
1 egg (for egg wash)
Directions
Heat olive oil in a pan over medium heat. Add the chopped onion and cook until soft and translucent.
Stir in the garlic and cook for another minute until fragrant.
Add the chopped mushrooms and cook until they release their moisture and become golden brown.
Season with salt, pepper, paprika, and soy sauce if using. Cook until the mixture is well combined and slightly dry.
Remove from heat and let the filling cool. Stir in the fresh herbs and cheese if using.
Preheat your oven to 190°C (375°F).
Place a spoonful of the mushroom filling in the center of each dough disc. Fold over to form a half-moon shape and press the edges to seal, using a fork if needed.
Brush the tops with beaten egg for a golden finish.
Arrange the empanadas on a baking sheet lined with parchment paper.
Bake for 20–25 minutes, or until golden brown.
Let cool slightly before serving.
Servings and timing
Servings: 10–12 empanadas
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: about 45 minutes
Variations
You can add spinach or kale to the filling for extra greens. For a richer flavor, mix in cream cheese or feta. Spice it up with chili flakes or cumin. If you prefer a vegan version, skip the egg wash and use plant-based dough and cheese alternatives.
Storage/Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 180°C (350°F) until warmed through to maintain crispiness. They can also be frozen for up to 2 months and reheated directly from frozen.
FAQs
Can I use different types of mushrooms?
Yes, button, cremini, or portobello mushrooms all work well.
Can I fry instead of bake?
Yes, you can fry the empanadas in hot oil until golden and crispy.
How do I keep the filling from being watery?
Cook the mushrooms until all excess moisture evaporates before filling.
Can I make the dough from scratch?
Yes, homemade dough works perfectly if you prefer a more traditional approach.
Are these empanadas vegetarian?
Yes, as long as you skip any meat-based additions.
Can I make them vegan?
Yes, use vegan dough, skip the egg wash, and avoid dairy cheese.
What can I serve with mushroom empanadas?
They pair well with sauces like salsa, yogurt dip, or chimichurri.
Can I prepare them ahead of time?
Yes, assemble them in advance and refrigerate until ready to bake.
How do I seal empanadas properly?
Press the edges firmly and use a fork to crimp for a secure seal.
Can I reheat them in the microwave?
Yes, but the crust may lose some crispiness compared to oven reheating.
Conclusion
Mushroom empanadas are a flavorful and versatile dish that’s perfect for any occasion. With their savory filling and golden crust, they deliver comfort and satisfaction in every bite. Whether served fresh from the oven or reheated later, they’re a delicious addition to your recipe collection.
PrintMushroom Empanadas
These mushroom empanadas are filled with a rich, savory mushroom mixture and wrapped in a golden, flaky crust. Perfect as a snack, appetizer, or light meal with comforting flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10–12 empanadas
- Category: Appetizer
- Method: Bake
- Cuisine: Latin American
- Diet: Vegetarian
Ingredients
- 2 cups finely chopped mushrooms
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon soy sauce (optional)
- ¼ cup shredded cheese (optional)
- 2 tablespoons chopped fresh parsley or cilantro
- 1 package empanada dough discs (or homemade dough)
- 1 egg (for egg wash)
Instructions
- Heat olive oil in a pan over medium heat and cook the chopped onion until soft and translucent.
- Add minced garlic and cook for about 1 minute until fragrant.
- Stir in the chopped mushrooms and cook until they release moisture and turn golden brown.
- Season with salt, pepper, paprika, and soy sauce if using, cooking until the mixture is slightly dry.
- Remove from heat and allow the filling to cool, then stir in herbs and cheese if using.
- Preheat the oven to 190°C (375°F).
- Place a spoonful of filling in the center of each dough disc, fold into a half-moon shape, and seal edges with a fork.
- Brush the tops with beaten egg.
- Arrange on a parchment-lined baking sheet.
- Bake for 20–25 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Cook mushrooms thoroughly to remove excess moisture and avoid soggy filling.
- Use different mushroom varieties like cremini or portobello for deeper flavor.
- Skip egg wash and cheese for a vegan version.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 empanada
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
