Mushroom Turnovers With Spinach Salad Recipe

Name: Mushroom Turnovers With Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 pound white mushrooms, coarsely chopped; Salt and pepper; 3 tablespoons chopped parsley; 2 scallions, thinly sliced; Grated peel and juice of 1/2 lemon; One 8-ounce package cream cheese, cut into small pieces; One 17.3-ounce package frozen puff pastry, thawed; 1 large egg, lightly beaten; 4 cups baby spinach

Servings: persons

1/4 cup extra-virgin olive oil
1 pound white mushrooms, coarsely chopped
Salt and pepper
3 tablespoons chopped parsley
2 scallions, thinly sliced
Grated peel and juice of 1/2 lemon
One 8-ounce package cream cheese, cut into small pieces
One 17.3-ounce package frozen puff pastry, thawed
1 large egg, lightly beaten
4 cups baby spinach

1
1.Preheat the oven to 450u00b0. In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper and cook until the liquid evaporates, about 10 minutes. Transfer to a bowl along with the parsley, scallions and lemon peel; season with salt and pepper. Stir in the cream cheese and 1 teaspoon lemon juice.
2
2.On a lightly floured surface, roll out 1 puff pastry sheet to an 11-inch square, then halve it. Repeat with the other pastry sheet. Arrange one-quarter of the filling crosswise on 1 half of each piece of pastry, leaving a 1/2-inch border. Brush the borders with some egg, then fold the pastry to enclose the filling. Cut 2 vents into each turnover and crimp the edges; transfer to a parchment-paper-lined baking sheet. Brush the tops with more egg. Bake until puffed and golden-brown, about 18 minutes. Let rest for 5 minutes.
3
3.In a serving bowl, whisk together the remaining lemon juice and 1 tablespoon olive oil; season with salt and pepper. Add the spinach and toss. Serve with the turnovers.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 pound white mushrooms, coarsely chopped, Salt and pepper, 3 tablespoons chopped parsley, and more.

Yes, Mushroom Turnovers With Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mushroom Turnovers With Spinach Salad

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