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This filling is very easy to make and you can wrap it with any type of empanada dough. These are made with gluten-free empanada dough. So, are you ready to learn how to make mushroom empanadas? Let’s get started!
What You Need For This Recipe
To make this vegetable empanada recipe you need several ingredients. Put the following on your grocery shopping list and have them ready when you start:
- Dough – you can make these empanadas with gluten-free empanada dough or regular empanada dough
- Mushrooms – finely slice
- Egg – use a large egg
- Butter – choose unsalted butter
- Olive oil
- Shallot – finely dice
- Garlic – mince fresh garlic
- Parsley – use fresh parsley
- Scallion – finely slice
- Salt – season to taste
- Black pepper – season to taste
- White wine or water – to cook the mushrooms
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Mushroom Empanadas
- To make this recipe start with preheating a cast-iron skillet to medium-hot and add the olive oil. Finely dice an onion, and a shallot and add them to the skillet. Stir continuously until the onion softens which takes about 4-5 minutes.
- Then add the minced garlic. Again, stir continuously to prevent the garlic from turning too brown. Slice the mushrooms into thin slices. Add butter to the skillet and let it melt.
- Then add the mushrooms and let the mushrooms brown. Add the wine/water to release the mushroom bites on the bottom of the skillet.
- Now let it simmer for a couple of minutes. Season with salt and pepper before adding the fresh chopped parsley and the sliced scallions.
- Keep the empanada dough cool until you want to use it and roll it out.
- Take an empanada press to cut the empanada disc or use a cast iron tortilla press to make the empanadas e.g. if you make them with gluten-free dough.
- Fill the disc with a tablespoon of the mushroom mixture and seal the empanada shut with a fork or fold it close. Be careful if you are using gluten-free empanada dough because it is very delicate and cracks easily.
- Whisk the egg into an egg wash and brush the empanadas with the egg. Preheat your oven to 400℉/200℃ and bake the empanadas for 20-25 minutes or until golden brown.
- Keep a close eye as they can turn brown very fast.
Mushroom Empanada Recipe
Empanadas can be served throughout the day and are popular in many parts of the world. From Latin America to Indonesia, and from the Philippines to Southern Europe.
You can make empanadas with empanada dough for baking but also with dough for frying. But you can also make gluten-free empanada dough and fit a keto lifestyle.
No matter which dough you choose, this filling will make you very happy. Mushrooms have a great bite and that is what you need in empanadas.
The filling shouldn’t disappear in the dough crust and you should be able to tell what the filling is.
All too often you encounter empanadas with a filling that tastes like anything in particular. Not with this mushroom filling, these empanadas have a great filling and bite.
Make Mushroom Empanadas With An Empanada Press
You can use an empanada press with this recipe. Put an empanada disc on top of the empanada press.
Scoop 1 to 2 tablespoons of filling in the middle of the disc and press the empanada close.
See How To Make Gluten-Free Empanada Dough
As gluten-free empanada dough is one of the main ingredients in this recipe, take a look at the recipe video in the recipe card below.
It provides step-by-step instructions to make the empanada dough so you can easily follow along.
How To Store Mushroom Empanadas
Empanadas can be easily made ahead of time in a big batch. You can make the dough and filling separately and assemble them when you are ready to serve them
You can store them in several ways:
- Refrigerator – if you want to eat the empanadas within two days you can store the empanadas in the fridge. Put them in an airtight container.
- Freezer – if you plan to serve the empanadas later store them in the freezer. Either in a ziplock bag or a freezer-friendly container.
How To Reheat Mushroom Empanadas
If you have frozen your empanadas let them thaw in the fridge first before you reheat them in the oven. Preheat the oven to 350℉/175℃ and put the empanadas in the oven.
If your empanadas get to brown wrap them in tin foil and warm them for 7-9 minutes or until warm. I do not recommend reheating empanadas in the microwave as empanadas can get soft and soggy when you warm them.
If you leave them in the microwave too long the dough can get rock hard.
More Empanada Recipes
If you like this empanada recipe you will love these empanada recipes as well. Take a look at these recipes;
- Fried cheese empanadas
- Blueberry cream cheese empanadas
- Mexican chicken empanadas
- Breakfast empanadas
- Spanish tuna empanadas
- Beef empanadas
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Mushroom Empanadas
A great vegetable snack or side dish. Amazing vegetable mushroom empanadas are easy to prepare and on the table in no time.
Ingredients
- Gluten-free empanada dough
- 10 Mushrooms sliced
- 1 egg
- ¼ cup white wine or water
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 shallot finely chopped
- 1 clove garlic
- 1 teaspoon fresh parsley
- 1 scallion finely sliced
- Pinch of salt and black pepper
Instructions
- Preheat a skillet medium-hot and add olive oil. Finely chop the onion, the shallot and add to the skillet
- Stir continuously until the onion softens. Mince the garlic and add to the skillet
- Again stir to prevent the garlic from browning too fast
- Slice the mushrooms. Add the butter to the skillet and let it melt. Then add the mushrooms and let the mushrooms brown. Add the wine/water to release the mushrooms bites and let it simmer for a couple of minutes
- Season with salt and pepper before adding the fresh chopped parsley and the sliced scallions
- Keep the empanada dough cool until you are ready to make empanadas. Make an empanada disc
- Fill the disc with a tablespoon of the mushroom mixture and seal the empanada shut with a fork or fold it close
- Whisk the egg into an egg wash and brush the empanadas with the egg
- Preheat the oven to 400℉ and bake the empanadas for 20-25 minutes or until golden brown
Click To Play Recipe Video
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Nutrition facts
Calories: 301; Fat: 19g; Carb: 26g; Protein: 5g;
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2 Comments
Brandon
08/28/2021 at 3:14 amThe instructions on the bottom don’t include when to add the shallot 🙁
Mireille
08/28/2021 at 10:27 amBrandon,
How silly of me to not include this instruction. Thank you for noticing I just corrected it in the recipe.