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    Home » Recipes » Mains

    Mushroom Empanada Recipe

    Updated: Dec 14, 2022 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    These vegan mushroom empanadas are delicious and easy-to-make party food. They're made with puff pastry, mushrooms, and vegan cheese, and they're sure to please vegans and meat-eaters alike. So, if you're looking for a tasty main course or appetizer that's both filling and delicious, give these empanadas a try!

    baked Mushrooms Empanadas served over a wooden table.
    Jump to Recipe Print Recipe Comments

    If you are running out of empanada-filling ideas, you have come to the right place!

    If you live in places like Argentina, you can buy cut empanada discs in supermarkets, but most of us don’t. So, make sure you look at our Vegan Empanadas Dough recipe, which takes only 5 minutes to make, as they don’t require any proofing.

    Cremini mushrooms are a great addition to your diet, as they are very low in calories but pack lots of nutrients and health benefits, including immune system boosting and cancer prevention properties.

    We love using all kinds of mushrooms in our fall recipes, to eat seasonally and enjoy their flavors at their best!

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQ
    • 🥟 Related Argentinean recipes
    • 📋 Recipe
    • 💬 Reviews and Comments

    🧾 Ingredients

    These empanadas are made with just a handful of ingredients.

    mushroom empanadas filling ingredients.
    • Mushrooms: These fungi are the star of the show, offering a hearty, meaty texture. They're also a great source of protein and fiber, making your empanadas both delicious and nourishing.
    • Green Onions: These add a mild, sweet kick and a pop of color. Not to mention, they're rich in antioxidants, so you're not just pleasing your palate but also doing your body some good.
    • Garlic: A staple for flavor, garlic brings a zesty undertone that complements the mushrooms perfectly. Plus, it has proven health benefits, like being anti-inflammatory and rich in vitamins.
    • Parsley: This herb doesn't just sit there looking pretty; it brings a fresh, earthy flavor that balances the richness of the mushrooms. Bonus points: it's packed with essential vitamins like C and K.
    • Homemade Empanada Dough (5-minute dough recipe), made with whole wheat flour): Using whole wheat flour amps up the fiber and nutritional value, and making it yourself ensures no preservatives or funky stuff. Also, the dough is quick to make, saving you time without sacrificing flavor.

    Optional: oil (or vegan butter), thyme, vegan mozzarella, and salt.

    🔪 Instructions

    This Mushroom Empanada recipe is easy. The steps are divided into three: preparing the filling, assembling the empanadas, and baking.

    Empanada dough notes

    If you are making your empanada dough, plan for an extra 35 minutes, 5 minutes for making the dough, and optional 30 minutes to let the dough sit in the fridge so it becomes easier to manage with your rolling pin.

    Here's our homemade dough recipe, which also works for savory tarts (pies), like our carrot tart and eggplant pie.

    If you use store-bought dough instead of homemade dough, take it out of the fridge 10-15 minutes before using it.

    Filling notes

    Wash and dry the mushrooms. Some mushrooms come with all the dirt on them, and some don’t. Just make sure that you clean them and clip their ends.

    chopped green onion tops.

    Step 1: Chop only the tops of the green onions, then the garlic and parsley leaves. Make sure they are all finely chopped.

    mushrooms cut into quarters.

    Step 2: Grab your clean mushrooms and slice them with two cuts. If you have small mushrooms, leave them as they are or simply half them. They will reduce in size as they cook and lose water.

    stir-frying mushroom empanadas filling in casserole.

    Step 3: In a saucepan, lightly heat a tablespoon of oil, stir-fry the chopped garlic, add onion, and cook on medium heat; then Add the quartered mushrooms and chopped parsley, thyme, salt, and pepper. Stir constantly and remove from the heat. Let the mushroom mixture cool down in a large bowl.

    Sealing empanada discs filled with a mushroom blend using my hands.

    Step 4: Fill the dough discs, add the filling, and moisten the edges. Read below the step-by-step detailed instructions for closing each disc successfully.

    Note: you can use a blender or food processor optionally, but I prefer our empanadas with a chunky filling. It is just a matter of taste.

    Sealing empanada discs by pressing edges with a fork.

    Step 5: Close each empanada disc either with a fork or by folding the edges inwards.

    brushing empanadas with vegan egg wash.

    Step 6: Place the empanadas on a lined baking sheet with parchment paper and optionally brush them with "vegan egg wash." See below how it is made; then bake them in a preheated oven. (see notes below).

    Vegan "Egg wash": the mixture comprises ¼ teaspoon of smoked paprika plus two tablespoons of water.

    Empanadas assembling notes

    1. Dust your working surface. Place the empanadas discs on the floured surface.
    2. Prepare two little bowls with water.
    3. Add and stir the paprika into one of them. This step is optional and only serves to add a deeper golden color while the empanadas bake.
    4. Fill the discs with about one full tablespoon of the mushroom filling in the center of the disc, and add a piece of vegan cheese inside (optional).
    5. Moist your fingertips in the water bowl and moisten the edges of the discs. This will help the discs to close better as you put some pressure on them.
    6. Fold and close the discs. Grab half a circle and close the pockets. With a fork, put pressure on the moist edges until perfectly closed. You can also fold wavy edges with the "repulgue" Argentinean technique if you want wavy edges. See the video to find out how.

    If you want to know more about the folding technique (repulgue). Check out the folding tips.

    Top tip: pinch the top of the empanadas with a fork so they can release the heat well while being baked; that way, they won't explode.

    Perfect Empanadas Baking Notes

    1. Preheat oven to 450ºF (230ºC).
    2. Arrange the empanadas on an oiled baking tray or use parchment paper.
    3. Bake for 15 minutes or until golden brown, watching it after minute ten, to them from burning. You want them crispy but not burned!
    4. Remove from heat.
    5. Enjoy an empanada by itself or with your favorite chimichurri sauce or pico de gallo.
    Mushroom empanadas served after baking with chimichurri sauce.

    📖 Variations

    • Additional veggies - You can add spinach, green bell pepper, or add corn to the mushroom mixture when stir-frying. Spinach mushroom empanadas are a popular mix, and you need to add a bunch of chopped spinach while you cook the filling. Always cook at medium heat to prevent the spinach from wilting too much.
    • Oil - if you use oil for stir-frying, you can also use coconut oil instead of olive oil.
    • Extra umami - if you want to give some extra touch, add one tablespoon of soy sauce or coconut aminos.
    • Vegan cheese - we love adding some shredded vegan mozzarella cheese or vegan ricotta cheese; they pair very well with mushrooms.
    • Cooking method - some people prefer using a deep fryer instead of baking, completely up to you. We always bake our empanadas for a healthier version. If you go for a fried version, please skip the optional paprika brushing step, as the water doesn't go well with hot oil!

    🥡 Storage

    Check the tip about storing and thawing empanadas on our vegan empanadas dough.

    You will need to separate the empanadas with parchment paper before freezing.

    After thawing, bake and consume. Do not freeze again.

    You can store any remaining dough sealed with plastic wrap in the fridge for up to three days.

    Ready to freeze empanadas, using an airtight container.

    ❓ FAQ

    vegan egg wash substitute

    My favorite egg wash substitute is a mix of paprika and water. Paprika brings in the color. Mix ¼ teaspoon of paprika with 2 tablespoons of water. Then brush it onto baking goods. An alternative to paprika is turmeric powder, which provides a yellowish color.

    🥟 Related Argentinean recipes

    Vegan lentils empanadas

    Vegan empanadas dough

    Savory carrot tart

    Vegan Eggplant pie

    If you love mushrooms, I am sure you will love this easy stuffed portobello recipe, air fryer oyster mushrooms, and our Stuffed Herbs Stuffed Piopini recipe. Check them out!

    Also, you can benefit from mushrooms by consuming them as a supplement and adding it to your meals. We like using Lions Mane Mushroom Powder Organic Supplement - (USA Grown).

    ⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    Mushrooms Empanadas served

    Vegan Mushroom Empanadas

    Author: Gustavo De Obaldia
    Empanadas are these delicious patties, that can be stuffed with anything you can imagine. This time we are bring you how to make the perfect mushroom empanada.
    4.8 from 27 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Resting Time 10 minutes mins
    Total Time 40 minutes mins
    Course Appetizer, Main Course
    Cuisine Argentinean-Inspired, Comfort Food, Latin American
    Servings 16 Empanadas
    Calories 138 kcal

    Equipment

    our favorite rectangular silver baking tray.
    (affiliate link)
    Rectangular Baking Tray (affiliate link)
    Silicone BBQ 2 Brush Set – Premium Basting Brush with Heat Resistant Silicone Bristles, Silicone Kitchen Pastry Brush
    (affiliate link)
    Brush (affiliate link)
    empanada maker.
    (affiliate link)
    Empanada maker (affiliate link)

    Ingredients
     
     

    • 15 oz cremini mushrooms washed and cleaned
    • 2.5 oz green onions only the green tops
    • 1 bunch parsley about once ounce, or 25 grams, taste with less and adjust
    • 3 cloves garlic
    • 1 teaspoon olive oil extra virgin
    • 1 tablespoon thyme dried
    • vegan empanada dough

    Optional:

    • 4.5 oz vegan mozzarella
    • ¼ teaspoon paprika
    • 1 teaspoon salt
    Prevent your screen from going dark

    Directions
     

    Filling

    • Chop the green onion tops, garlic, and parsley.
    • Quarter the mushrooms and cube the vegan mozzarella.
    • Sauté the onions, garlic, thyme and parsley with the olive oil for 2 minutes and add the mushrooms.
    • Stir until golden and add a pinch of salt and pepper.

    Prepare the assembling table

    • Make vegan "egg" wash. Prepare two little bowls, one with water and the other with two tablespoons of water and the paprika.
    • Spread the dough with a rolling pin on a surface with just a little bit of flour to avoid sticking.
    • Cut the discs with a 3-4 inches cutter or any circular plate with a circular shape.

    Assemble

    • Pre-heat the oven at 450ºF (230ºC).
    • Line a baking sheet with parchment paper.
    • Moist your fingertips in the water bowl and spread some water in the edges of the discs.
    • Fill the discs with about one full tablespoon of the cold mixture in the center of the disc and adding a piece of vegan cheese on top.
    • Close the discs and with a fork, put pressure in the moist edges until perfectly closed.
    • Brush the empanadas with the paprika mixture.
    • Pinch the top of the empanadas with a fork, so they can release well the heat while being baked, that way they won't explode.

    Bake

    • Bake the empanadas on a non-stick pan or a flat pan with a lined-parchment paper, for 15-20 minutes (until golden).

    Video

    Notes

    It is crucial to put water in the discs' tips before closing them. Otherwise, they will open in the oven.
    You can have the mix prepared a couple of hours or a day before.
    You can store the empanadas in the fridge, separating them with pieces of parchment paper.
    To bake frozen empanadas, you just need to place them directly in a baking tray without defrosting. You might need to leave them in the oven for another 5 minutes.
    Empanadas are well kept frozen for months, so they make a great meal prep.
    The dough is well kept wholly covered in the fridge for two days.

    Nutrition Facts

    Calories: 138kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 230mgPotassium: 157mgFiber: 1gSugar: 1gVitamin A: 383IUVitamin C: 7mgCalcium: 22mgIron: 1mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
    Nutrition Facts
    Vegan Mushroom Empanadas
    Amount per Serving
    Calories
    138
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    230
    mg
    10
    %
    Potassium
     
    157
    mg
    4
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    383
    IU
    8
    %
    Vitamin C
     
    7
    mg
    8
    %
    Calcium
     
    22
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      4.78 from 27 votes (11 ratings without comment)

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      Recipe Rating




    1. Ieva

      July 13, 2022 at 10:04 am

      5 stars
      I love your spinach empanadas and made them almost every week, so I thought I'd try these mushroom-filled ones too! Absolutely loved them! A good amount of parsley, easy to make and definitely delicious! These are now going on rotation too! They are just a perfect snack to take to work!

      Reply
      • Gus

        July 14, 2022 at 1:13 am

        Thank you for trying our new mushroom-filled empanadas, Ieva! We're so happy to hear that you loved them; they've become a regular snack for you. The parsley gives them a nice flavor, and we're glad they were easy to make. We hope you'll enjoy them for many weeks to come!

        Reply
    2. Nikki

      February 23, 2022 at 1:35 am

      4 stars
      Very good filling! I will probably back off the amount of parsley next time, but other than that, it was great! I did use the linked dough and I did not like the consistency (too sticky, difficult to work with), but the filling was good!

      Reply
      • Gus

        February 23, 2022 at 8:27 am

        Hi Nikki, thanks for your review. We like using herbs on our dishes to flavor things up, and the recipe calls for a bunch of parsley. You might have used a big bunch, but I thank your comment, so I will make a note to specify how many grams exactly, as it can be interpreted in many ways. I find it very strange that you found the dough sticky, as I make empanadas using this recipe almost every week, and it always comes perfectly balanced. I have to say that it is only natural to encounter different differences amongst flour brands. It is good to have extra flour when making bread or any type of dough to adjust. Thank you!

        Reply
    3. Gus

      September 02, 2021 at 2:30 pm

      5 stars
      test

      Reply
    4. Dannii

      August 31, 2021 at 5:54 pm

      5 stars
      I love empanadas, but I have never had mushroom ones before. These look delicious.

      Reply
    5. Gus

      August 29, 2021 at 10:49 am

      5 stars
      prueba en ingles

      Reply
    6. Julia

      August 27, 2021 at 11:48 am

      5 stars
      Loved how these mushroom empanadas looked but we loved even more how they tasted. These were really wonderful. They fit so well into lunch boxes for work day lunches too. Brilliant recipe. Thank you.

      Reply
    7. Holly

      August 26, 2021 at 7:13 pm

      5 stars
      These mushroom empanadas are so easy to make and absolutely delicious with homemade chimichurri sauce! Great recipe!

      Reply
    8. Emily

      August 26, 2021 at 5:54 pm

      5 stars
      These mushroom empanadas are so tasty and versatile. I can't wait to make these for my next party!

      Reply
    9. Kayla DiMaggio

      August 26, 2021 at 2:29 pm

      5 stars
      Yum! I love empanadas so much! I loved how the mushroom filing was hearty and delicious!

      Reply
    10. Choclette

      August 26, 2021 at 12:31 pm

      5 stars
      Love your empanada recipes. This one looks ace as I'm a big fan of mushrooms. Thanks for the detailed instructions.

      Reply
    11. Anaiah

      August 26, 2021 at 12:20 pm

      5 stars
      Yum! Loving these mushroom empanadas. They're so flavorful and delicious!

      Reply
    12. Elle

      August 26, 2021 at 11:57 am

      5 stars
      What a great picnic, bbq, lunchbox, party idea! It really is a recipe that can be used for any day and occasion and I can't wait to try it out soon!

      Reply
    13. Mahy

      August 26, 2021 at 11:27 am

      5 stars
      Let's get the party started! 🙂 Fantastic recipe to keep handy for when your friends come over 😉

      Reply
    14. Dionne

      August 26, 2021 at 11:20 am

      5 stars
      I order one every time I go out for a coffee. Time to make a big batch of them at home! 😉

      Reply
      • Gus

        August 26, 2021 at 11:21 am

        That's a nice one! I am sure you won't regret about the batch!

        Reply
    15. Wajeeha Nadeem

      August 26, 2021 at 11:07 am

      5 stars
      These empanadas would make for a perfect school lunch! Bookmarked for when school starts next week. Thanks for sharing 🙂

      Reply
      • Gus

        August 26, 2021 at 11:22 am

        that's true! They are great for meal prepping!

        Reply
    16. Jeannette

      August 26, 2021 at 9:43 am

      5 stars
      This is the perfect roadtrip snack and just fantastic for lunchboxes! They're a fun family dish to make and such a treat with shredded mozzarella.

      Reply
      • Gus

        August 26, 2021 at 9:45 am

        you are right! I forgot to mention; we use them quite commonly as an easy pre-made road trip meal!

        Reply

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