Mushroom and Goat Cheese Empanadas

Featured in the Honolulu Star-Advertiser on May 1, 2013.



Mushroom and Goat Cheese Empanadas

  • 2 1/2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 containers of white mushrooms, stems removed and diced
  • 2 large garlic cloves, minced
  • Salt and pepper to taste
  • 2 tablespoons sundried tomatoes (in oil), minced
  • 4 ounces goat cheese, crumbled
  • 2 7.5-ounce packages of refrigerated buttermilk biscuits (not layered variety)
  • Cornmeal for rolling
  • 1 egg for egg wash


  1. Preheat oven to 450°F.
  2. Heat oil in a large skillet over medium high heat.
  3. Saute onions until golden, 2-3 minutes.
  4. Add mushrooms and cook for about 5 minutes.
  5. Stir in garlic, salt and pepper.
  6. Transfer to a medium bowl; let cool.
  7. Stir in sundried tomatoes and goat cheese; set aside.
  8. On cornmeal-coated surface, roll biscuits into 5-inch rounds.
  9. In the center of each round, place 2 tablespoons of the mushroom filling, making sure to leave a 1/2 inch border.
  10. Fold in half and crimp edges with a fork.
  11. Place on cookie sheets lined with parchment paper and brush with egg wash.
  12. Bake for 15-20 minutes or until golden brown and crisp.

Makes 20 servings.

Approximate Nutrient Analysis per serving (not including salt to taste and assumes 16 oz mushrooms):
130 calories, 5 g fat, 2 g saturated fat, 15 mg cholesterol, 220 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g sugar, 5 g protein


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