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  1. #1
    ICN Member
    Join Date
    Jan 2014
    St Louis, MO

    Hot Mushroom Turnovers

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    Prep Time: 40 min
    Total Time: 2 hr 0 min
    Makes: 18 servings, 2 turnovers each


    1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
    1/2 cup plus 1 Tbsp. butter, softened, divided
    1-1/2 cups plus 2 Tbsp. flour, divided
    1/2 lb. fresh mushrooms, finely chopped
    1 small onion, finely chopped (if you can tolerate)
    1/4 tsp. dried thyme leaves
    1/4 cup Sour Cream
    1 egg, beaten


    1. Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended. Gradually beat in 1-1/2 cups flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
    2. Meanwhile, melt remaining butter in medium skillet on medium-high heat. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off. Add thyme and remaining flour; mix well. Stir in sour cream. Remove from heat.
    3. Heat oven to 400F. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
    4. Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
    5. Bake 18 to 20 min. or until golden brown.

    Make Ahead
    This is a great make-ahead appetizer recipe. Assemble turnovers as directed; place on parchment-covered baking sheet. Brush with egg. Freeze, uncovered, until firm, then transfer to freezerweight resealable plastic bag or freezer container; freeze up to 3 months. When ready to serve, place desired number of turnovers on baking sheets sprayed with cooking spray. Let stand at room temperature 1 hour, then bake as directed.
    Note: For best results, let the refrigerated dough stand at room temperature 5 to 10 min. to soften slightly before rolling out.

    Nutritional Information
    Calories 120
    Total fat 8g
    Saturated fat 5g
    Cholesterol 30mg
    Sodium 75mg
    Carbohydrate 9g
    Dietary fiber 0g
    Sugars 1g
    Protein 2g
    Vitamin A 6%DV
    Vitamin C 0%DV
    Calcium 0%DV

    "When you gotta go, you gotta go!"

  2. #2
    Support Volunteer carole's Avatar
    Join Date
    Oct 2009

    Re: Hot Mushroom Turnovers

    love mushrooms love cheese
    Daughter your faith has made you well,go in peace, and be healed of your disease.(Mark 5:34)

    Detrol:only took one pill and it made me sick
    Elmiron:caused horrible pain(took 1 week)
    CystaQ:caused alot of burning and pain(only took one pill)
    Wellbutrin:only on it for three days as it caused alot of bladder pain
    Elavil:Took one pill and it caused a flare that lasted almost two weeks. It was the longest flare I've ever had. Never again..ouch
    Prelief:made my bladder burn and feel tingly.

    Uracyst:Started May 19 2011
    Enablex:take one pill daily with no issues
    Naproxen:for pain as needed
    Baking Soda with water:as needed and it's a God send. It brings down my pain within 20 mins.
    Venofer: Started April 2012 by IV for low Iron. I do not tolerate oral Iron so this is the route I had to take.Does not bother my bladder but did have other side effects. I take Benedryl with each treatment to avoid side effects.
    Supplements:Whey Protein powder daily
    Dessert Harvest Aloe It has been helping alot but I can only take it every two days as my "die off" reaction has been severe.

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