Easy Mushroom-Goat Cheese Empanadas recipe
All Recipes Appetizers and Snacks Vegetable Mushrooms
Ingredients
- 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties) Cornmeal for rolling 2 tablespoons olive oil 1 medium onion, finely chopped 2 (10 ounce) packages white mushrooms, stems trimmed, cut into small dice 1 (4.5 ounce) can chopped green chilies 2 large garlic cloves, minced 2 tablespoons minced fresh cilantro Salt and pepper to taste 4 ounces goat cheese, crumbled Olive oil, for brushing
Nutrition Info
- 115.4 caloriescarbohydrate: 11.6 gcholesterol: 4.7 mgfat: 6.3 gfiber: 0.6 gprotein: 3.7 gsaturatedFat: 2.2 gservingSize: -sodium: 319 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Easy Mushroom-Goat Cheese Empanadas
Directions
-
Adjust oven rack to center, heat oven to 450 degrees.
Heat oil in a 12-inch skillet over medium-high heat. Saute onion until golden, 2 to 3 minutes. Add mushrooms, stirring until moisture evaporates, about 5 minutes. Stir in chilies, garlic, cilantro, salt and pepper. Cook 2 minutes longer. Transfer to a medium bowl, stir in goat cheese until cheese melts. Cool to room temperature.
Separate biscuits onto a cornmeal-coated work surface. Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen). Makes 20.