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!
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.
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...
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!
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.
Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.
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.
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. 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.
Put a rounded teaspoon or two of filling in the center 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.
Alternatively, you can use an Empanada Press Set to form your turnovers:
Brush the tops of turnovers with egg wash, then pierce each with a fork a few times.
Bake for 12-15 minutes, until golden.
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.
More Gluten-Free Snacks and Appetizer Recipes!
Looking for easy gluten free recipe options for munchies that *everyone* will love? Look no further!
Ahi Tuna Nachos
Gluten Free Air Fryer Jalapeno Poppers
Gluten-Free Beaver Tail Recipe
Gluten Free Cheez-Its
Gluten-Free Chicken Nuggets
Gluten Free Chicken Pakora
Gluten-Free Chicken Satay
Gluten Free Corn Dogs
Gluten-Free Doughnut Holes Recipe
Gluten Free Fried Brie
Gluten-Free Gougeres
Gluten Free Mixed Vegetable Pakora
Gluten-Free Paneer Pakora
Gluten Free Pizza Rolls
Gluten Free Samosa Recipe
Gluten-Free Soft Pretzels
Gluten Free Sauerkraut Buns [Piroshki]
Gluten Free Tempura
Homemade Mushroom Jerky
Hot Smoky Bacon Crab Dip
Jalapeno Popper Dip
Loaded Mini Baked Potatoes
Marinated Feta Cheese
Vegan Tofu Jerky
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!
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Finally, if you love this recipe, please consider leaving a star rating and a comment!
Gluten Free Mushroom Turnovers
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
Dough:
- ¾ cup White rice flour
- ¾ cup Light buckwheat flour
- ½ cup Millet flour
- ¼ cup Sweet rice flour
- ¼ cup Corn starch
- 2 teaspoon Xanthan gum
- 8 oz Cream cheese
- ¼ cup Cold butter
- 1 Large egg
- ¼ cup Cold water
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
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