Mushroom Rice Turnovers recipe

All Recipes Best Recipe Appetizers and Snacks Vegetable Mushrooms

Ingredients

1 tablespoon butter
1 pound sliced fresh mushrooms
5 scallions, sliced
1 cup cooked brown rice
½ cup sour cream
4 teaspoons dried dill weed
1 teaspoon salt
¼ teaspoon ground black pepper
1 (17.5 ounce) package frozen puff pastry, thawed

Nutrition Info

212.6 calories
carbohydrate: 18.4 g
cholesterol: 5.1 mg
fat: 14.1 g
fiber: 1.1 g
protein: 3.8 g
saturatedFat: 4.4 g
servingSize: -
sodium: 233.3 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Melt butter in a large skillet over medium heat. Add mushrooms and scallions, cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl.

  3. Stir brown rice, sour cream, dill, salt, and pepper into the mushroom mixture in the bowl.

  4. Unfold 1 puff pastry sheet onto an ungreased baking sheet. Spread mushroom mixture evenly on top, leaving a 1-inch border on all sides. Lay the second puff pastry sheet on top. Seal edges by pressing together with a fork.

  5. Bake in the preheated oven until pastry is puffed up and golden brown on top, about 30 minutes. Cool slightly before serving, about 10 minutes.

Recipe Yield

16 turnovers

Recipe Note

My coworker gave me this recipe years ago and it's been one of my favorites ever since.

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