Mushroom Rice Turnovers
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Description
My coworker gave me this recipe years ago and it's been one of my favorites ever since.
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
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.
Nutrition Facts
serving: 16 turnovers
calories: 212.6 kcal
carbohydrates: 18.4 g
protein: 3.8 g
saturated fat: 4.4 g
cholesterol: 5.1 mg
sodium: 233.3 mg
fiber: 1.1 g
sugar: 0.8 g
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