Empanadas are these delicious patties that can be stuffed with anything you can imagine—this time; we are bringing you how to make the perfect mushroom empanada.
The mushroom filling is hearty and is made very quickly with a few ingredients. We even use this simple mushroom preparation, to place on top of mashed potatoes or adding it to a vegan bechamel sauce, to make a perfectly creamy pasta bowl.
If you live in places like Argentina, you can buy the cut empanadas 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.
If you feel like having a delicious version of the classic Meat Argentinean empanadas, use our thickened vegan ragout to fill the empanadas. You won't be disappointed.
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.
- Green Onions
- Empanada Dough (5-mins to make)
Optional: oil, thyme, vegan mozzarella, and salt.
This Mushroom Empanada recipe is easy. The steps are divided into three: preparing the filling, assembling the empanadas, and baking.
Wash and dry the mushrooms. Some mushrooms come with all the dirt on them, some don’t, just make sure that you clean them and clip their ends.
Chop. Continue chopping only the tops of the green onions, then the garlic, and parsley leaves.
Quarter. Grab your clean mushrooms and quarter 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-fry. In a saucepan, lightly heat a tablespoon of oil and stir-fry the chopped garlic, followed by the green onions' tops.
Add the quartered mushrooms and chopped parsley, thyme, and salt. Stir constantly and remove from the heat. Let the mix cool down.
Dust your working surface with flour, place the discs on it.
Prepare two little bowls with water.
Add and stir the paprika to one of them. This step is optional and only serves to add a deeper golden color while the empanadas bake.
Moist your fingertips in the water bowl and moist the edges of the discs. This will help the discs to close better as you put some pressure while closing them.
Fill the discs with about one full tablespoon of the mushrooms mixture in the center of the disc and add a piece of the vegan cheese inside (optional).
Fold and close the discs. With a fork, put pressure on the moist edges until perfectly closed. You can also fold it with the "repulgue" Argentinean technique if you want wavy edges. See the video to find how.
Paint the discs with a brush and the paprika and water mix (optional).
Arrange the empanadas on an oiled baking tray.
Bake for 15 minutes or until golden, watching it after minute ten, to them from burning.
Enjoy a Mushroom Empanada by itself or with your favorite chimichurri sauce or pico de gallo.
Check 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.
If you want to know more about the folding technique (repulgue). Check out the folding tips.
There are many kinds of fillings. One of our favorites is the lentil protein-packed filling. Get creative, think of it as a sandwich where you could pack your favorite ingredients' mix.
Just make sure you don't add fresh, watery ingredients, like lettuce or tomato. They will make the dough soggy. If you want to do it anyway. Make sure you drain the juices as much as possible
Caprese empanada. As described above, cut your tomato into medium pieces and drain its juices. Then add a fresh basil leave and vegan mozzarella cheese. This way you have another simple vegan empanadas filling, with only three ingredients and no cooking required.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Vegan Mushroom Empanadas
- Chop the green onion tops, garlic, and parsley.2.5 oz green onions, 3 garlic cloves, 1 bunch parsley
- Quarter the mushrooms and cube the vegan mozzarella.15 oz cremini mushrooms
- Sauté the onions, garlic, thyme and parsley with the olive oil for 2 minutes and add the mushrooms.15 oz cremini mushrooms, 2.5 oz green onions, 1 bunch parsley, 3 garlic cloves, 1 tablespoon thyme, 1 teaspoon olive oil
- Stir until golden and add a pinch of salt and pepper.
Prepare the assembling table
- Set. Prepare two little bowls, one with water and the other one 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 prevent it from sticking.basic empanada and tarts dough
- Cut the discs with a 3-4 inches cutter or any circular plate with a circular shape.basic empanada and tarts dough
- Pre-heat the oven at 450ºF (230ºC).
- 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.basic empanada and tarts dough
- Close the discs and with a fork, put pressure in the moist edges until perfectly closed.
- Bake the empanadas on a non-stick pan or a flat pan with a lined-parchment paper, for 20-25 minutes (until golden).
Pin it for Later!
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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.
Please note that some of the links here are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy.