Friday, 13 July 2012

Food Friday: Mushroom Turnovers

I make a pile of mushroom turnovers in one blast and then freeze them in "side serving" size to defrost when we want a quick and yummy side dish.

Check em out! Don't they look delish?


1/4 pound fresh mushrooms, coarsely chopped
2 tablespoons parsley (fresh if you have it)
2 tablespoons minced onion
3 tablespoons butter
1 can of refrigerated crescent roll dough
2 1/2 tablespoons Parmesan cheese
2 tablespoons sesame seeds (if you like)


- Preheat oven to 375 degrees (190 degrees C)

- In a medium saucepan over medium heat, slowly cook and stir the mushrooms, parsley and onion in 2 tablespoons of butter until tender. Drain and set aside.
Take the dough out of the can.  You can also make fresh dough if you're a real go getter and have the time.  I always decide to do these last minute and like the pre-made stuff for the quickness of it.  Use the pre-cut crescent  dough triangles. 

- Arrange them on a large baking sheet.  Place 1 tablespoon of the mushroom mixture on each triangle. Top each one with 1 teaspoon of Parmesan cheese.  Fold the triangles over to form a smaller triangle. 

- melt the remaining butter. Brush the triangles with the butter and sprinkle with sesame seeds if you like.  (I actually don't like the taste of sesame seeds, so I don't do this step).

- Bake in the oven 10 to 15 minutes (closer to 10 for me) until golden brown.  Serve warm.

- They can also be frozen. Defrost in the fridge or microwave and serve warm.

 So yummy!

Sometimes the cheese melts and sizzles out of the turnover casing.  Those are the best bites.

I like that these are different than the pasta, potatoes or rice sides that we tend to make.  And they are so delish!

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