Mushroom Rice Turnovers recipe
All Recipes 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 caloriescarbohydrate: 18.4 gcholesterol: 5.1 mgfat: 14.1 gfiber: 1.1 gprotein: 3.8 gsaturatedFat: 4.4 gservingSize: -sodium: 233.3 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Mushroom Rice Turnovers
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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.
Stir brown rice, sour cream, dill, salt, and pepper into the mushroom mixture in the bowl.
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.
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.