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Gluten Free Mushroom Turnovers

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Gluten Free Mushroom Turnovers may sound like an unusual appetizer offering, but they FLY off the platter at every event I've brought them to!

A plate of gluten-free mushroom turnovers. Overlaid text says gluten free mushroom turnovers.

I’ve been making my Mushroom Turnovers for almost 2 decades now - since long before I developed an intolerance for gluten.

Whether it’s my husband and I treating a batch as a meal (don’t judge!), something I was serving to friends at a little get together at our house, or something I made en masse to serve hundreds... they were always snarfed up quickly.

Mushroom turnovers are one of those things that I'm pretty much expected to bring to certain events. It's kind of weird to think of such a simple thing as being such a signature dish, people really go nuts for them!

So, when I had to give up wheat flour, obviously I was going to need to come up with a gluten free dough that was good enough for this legendary recipe!

It took a bit of doing - and several different flours - but this dough is the real deal.

Ever since crafting this recipe a decade or so ago, I’ve defaulted to using this one for all events. Yes, even the ones with hundreds of people.

You think I’m going to go to that effort and not be able to partake? NO!

Anyway, these are fantastic!

The recipe makes 30-35 turnovers - and it’s a bit of effort - so we’ll usually make double batches.

Efficiency plus more turnovers!

Anyway, let’s get to that recipe...

A plate of gluten free mushroom turnovers.

Ingredients

If you’ve done much in the way of baking from this site, you likely already have most of the ingredients you’ll need to make these turnovers. All of the ingredients should be relatively easy to find in larger grocery stores.

Some notes for you:

Gluten Free Flour Mixture

As with all of my gluten free baking recipes, this uses a blend of flours and starches that I designed specific for this recipe - to have it work the way I need it to, to have a great flavour, and all the properties I’m looking for in the dough it’ll be used in.

It actually took more work than usual, to come up with the blend needed for this dough!

And, yeah, it takes a few flours. I get it.

The thing is, those store bought “all purpose” flours just don’t work right, and don’t taste right. They use the cheapest ingredients they can, for a flour mixture that will do an OK job in whatever.

... and that’s not what I’m about. I want my gluten free baked good to taste as good or even BETTER than the gluten versions.

I want to be able to serve them to anyone - gluten free or not - and know they’ll be enjoyed.

... and that’s just not something you get from the “all purpose” mixes.

My husband - not gluten free - is actually standing behind me raving about how the character of this dough is so amazing.

He heard I was writing on this, and now I think I’m obligated to put on a batch for him!

Anyway, for this particular recipe, you will need:

White Rice Flour
Light Buckwheat Flour
Millet Flour
Sweet Rice Flour
Corn Starch
Xanthan Gum

Mushrooms and Onions

I use crimini mushrooms - also known as baby bella mushrooms in these turnovers, but feel free to use white / button mushrooms, or whatever mushrooms you prefer.

Just try to keep the weight of mushrooms used about the same as called for!

As far as the onion, I’ll usually use yellow onions, as that’s what I tend to have on hand. White onions would also work well, though.

Dairy Ingredients

This recipe uses cream cheese, butter, and sour cream.

I recommend using salted butter, and full fat cream cheese and sour cream.

These are supposed to be indulgent, there’s not a lot of sense in cutting the fat down and sacrificing texture / flavour!

Everything Else

Rounding out this recipe, you will need:

Large Eggs
Garlic Cloves
Olive Oil
Dried Thyme
Sea Salt

... I just don’t really have anything to add, as far as these last few ingredients go.

Also, while it’s not an ingredient, I do recommend having a Rolling pin with adjustable thickness guides.

It just makes any kind of pastry dough or rolled cookie recipe SO much easier, with more consistent results!

A plate of gluten-free mushroom turnovers.

How to Make Gluten Free Mushroom Turnovers

The full recipe is in the printable recipe card at the end of this post, here is a pictorial walk through:

Make the Gluten-Free Pastry Dough:

Measure flours, corn starch, and xanthan gum into the bowl of your food processor, blitz to combine.

Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.

5part image showing the dry ingredients being mixed, then blitzed with the cream cheese, butter, and egg.

Stream in cold water as you run the food processor, just long enough to bring it together as a dough.

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

5 part image showing the water being added to the food processor and the dough coming together, balled together, and wrapped in plastic.

Make the Mushroom Filling:

In food processor (or by hand, ew) chop mushrooms, onion, and garlic together, until mushrooms and onions are small, fairly uniform sized bits.

5 part image showing the onions and mushrooms being chopped on a cutting board, then finely chopped in a food processor.

Place mushroom mixture in frying pan with olive oil, and cook down until mushrooms are very soft – almost mushy. Add thyme and
sea salt, remove from heat, cool to room temperature.

Once mushroom mixture has cooled, strain off any excess liquid and stir in the sour cream. Chill until use.

5 part image showing the mushrooms cooking down and the sour cream and herbs being stirred in.

Assembly:

Preheat oven to 450F (230 C). Line 2 baking sheets with parchment paper.

Roll chilled dough out to about ¼" thick. I like to use a Rolling pin with adjustable thickness guides.

Use a large glass or cookie cutter (about 3-4" in diameter) to cut out rounds.

8 part image showing the dough being rolled out and cut with a round cookie cutter. The scraps are re-rolled and cut.

Put a rounded teaspoon or two of filling in the center of each round.

2 part image showing the dough balls laid out and topped with mushroom filling.

Whisk the egg and water in a mug, brush a small amount along ½ the edge of each round.

Using the egg mix like a glue, fold each round in half to enclose the mushroom filling.

Press firmly around the edges to seal completely, arrange turnovers onto a prepared baking sheet.

5 part image showing the dough rounds being brushed with egg wash, folded around the filling, and crimped by hand.

Alternatively, you can use an Empanada Press Set to form your turnovers:

6 part image showing a mushroom turnover being folded in a dumpling press.

Brush the tops of turnovers with egg wash, then pierce each with a fork a few times.

5 part image showing the pans of mushroom turnovers being brushed with egg wash and pricked with a fork.

Bake for 12-15 minutes, until golden.

A pan of freshly baked gluten free mushroom turnovers.

Serve hot or cold.

We’ll usually gorge on hot, fresh-from-the-oven turnovers until we just CAN’T anymore.

Any remaining turnovers - once cooled to room temp - get transferred to an airtight container and stored in the fridge until our next binge.

We’ll either eat them fresh from the fridge, reheated in the microwave, or reheated slightly in the microwave, then finished off with a few minutes in the air fryer for a fresh baked taste and texture.

A plate of gluten free mushroom turnovers.

A plate of gluten-free mushroom turnovers.

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.

Finally, if you love this recipe, please consider leaving a star rating and a comment!

A plate of gluten free mushroom turnovers. One is split open and has candy eyeballs on it, looking like a grinning face.

A plate of gluten-free mushroom turnovers.
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5 from 1 vote

Gluten Free Mushroom Turnovers

Gluten Free Mushroom Turnovers may sound like an unusual appetizer offering, but they FLY off the platter at every event I've brought them to!
Prep Time30 minutes
Cook Time20 minutes
Chill Time1 hour
Total Time1 hour 50 minutes
Course: Appetizer, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 35 Turnovers
Calories: 90kcal

Equipment

  • 2 Baking Sheets
  • Parchment Paper

Ingredients

Dough:

Mushroom Filling:

  • 1 lb Crimini mushroom slices
  • 1 Medium onion
  • 3 Garlic cloves pressed
  • 2 tablespoon Olive oil
  • ¼ teaspoon Dried Thyme
  • 1 teaspoon Sea salt
  • ⅓ cup Sour cream

Assembly:

  • 1 Large egg
  • 1 teaspoon Water

Instructions

Make the Dough:

  • Measure flours, corn starch, and xanthan gum into the bowl of your food processor, blitz to combine.
  • Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.
  • Stream in cold water as you run the food processor, just long enough to bring it together as a dough.
  • Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Make the Filling:

  • In food processor (or by hand, ew) chop mushrooms, onion, and garlic together, until mushrooms and onions are small, fairly uniform sized bits.
  • Place mushroom mixture in frying pan with olive oil, and cook down until mushrooms are very soft – almost mushy. Add thyme and
  • sea salt, remove from heat, cool to room temperature.
  • Once mushroom mixture has cooled, strain off any excess liquid and stir in the sour cream. Chill until use.

Assembly:

  • Preheat oven to 450F (230 C). Line 2 baking sheets with parchment paper.
  • Roll chilled dough out to about ¼" thick. Use a large glass or cookie cutter (about 3-4" in diameter) to cut out rounds.
  • Put a rounded teaspoon or two of filling in the center of each round.
  • Whisk the egg and water in a mug, brush a small amount along ½ the edge of each round.
  • Using the egg mix like a glue, fold each round in half to enclose the mushroom filling. Press firmly around the edges to seal completely, arrange turnovers onto a prepared baking sheet.
  • Brush the tops of turnovers with egg wash, then pierce each with a fork a few times.
  • Bake for 12-15 minutes, until golden.
  • Serve hot or cold.

Nutrition

Calories: 90kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 108mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.3mg

A plate of gluten free mushroom turnovers. One is split open and has candy eyeballs on it, looking like a grinning face.

A plate of gluten-free mushroom turnovers.

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