These mushroom cheese empanadas are made with a filling of baby portobello mushrooms, shallots, balsamic vinegar, raisins and fontina cheese. I used fontina cheese for this empanada recipe, it melts very well and also has a nice flavor that goes great with the mushrooms and shallots. You can find fontina cheese at most grocery stores, but feel free to replace with any other cheese in case you can’t find it. My kids were very skeptical of the addition of raisins to these mushroom cheese empanadas, but they work well with the shallots, mushrooms and balsamic vinegar. It goes without saying that you can always replace or omit any particular ingredient if you really dislike it, that’s one of the advantages of empanadas: you can always customize the filling to fit your personal taste. Though don’t give up immediately on some fillings, with empanadas sometimes the most unlikely combinations result in a great empanada.
Mushroom cheese empanadas made with a filling of baby portobello mushrooms, shallots, balsamic vinegar, raisins and fontina cheese.
Ingredients
- 12-15 medium size or 20-25 small empanada discs, use homemade empanada dough for baking or store bought empanada discs
- 2 tbs butter
- 2 ½ to 3 cups sliced mushrooms, about 10 ounces
- 2 cups sliced shallots, about 7-8 shallots or 6 ounces
- ¼ cup raisins
- 1-2 tsp balsamic vinegar
- 1 cup grated fontina cheese, about 4 ounces
- 1 egg, white and yolk separated and lightly whisked
- Aji criollo or spicy cilantro hot sauce
Instructions
- Melt the butter over medium heat, add the mushrooms and shallots and cook for about 15 minutes or until tender.
- Add the raisins and balsamic vinegar. Cook for another 3 minutes and remove from heat, cool down.
- To assemble the empanadas, place a spoonful of the mushroom mixture and grated cheese on the center of the empanada discs.
- Brush the edges of the empanada discs with the egg whites, this is will help them seal better and keep the filling from leaking while baking .
- Fold the empanada discs and seal the edges, use a fork to help seal the empanadas, or use your fingers to twist and curl the edges creating a churito or curl type seal.
- Lightly brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake.
- Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
- Pre-heat the oven to 400 F and bake for 15-20 minutes or until golden.
- Serve the empanadas warm.
Empanadas make great appetizers. They can be made in advance and baked right before serving; the fillings can be customized easily based on your creativity and/or based on the leftovers you have in the fridge, and they look great. Empanadas are also easy to customize based on dietary preferences or restrictions, at dinner parties I usually make a couple of batches of empanadas and always have a vegetarian empanada option available.
Also, on a cold rainy afternoon – which we have quite a few here in the Seattle area – there is nothing better than a nice cup of hot coffee and a warm empanada. I always keep either the homemade discs or store bought one in the freezer so that I can make them quickly for afternoon snacks or for last-minute parties with friends. If I have time (and the ingredients) I like to serve empanadas with a dipping sauce. One of my favorite sauces, and the one I used for these mushroom cheese empanadas, is an aji criollo or a spicy cilantro sauce. It’s really easy to make in the blender or food processor and adds a delicious touch of spiciness to the empanadas.
Homemade empanada dough
Aji criollo hot sauce
Step by step preparation photos for mushroom and cheese empanadas
Tracy Wong says
June 19, 2013 at 11:55 amThese look delish and easy! Do you have a dough recipe too? Would love to make this completely from scratch :)
Layla Pujol says
June 19, 2013 at 3:23 pmThe recipe for the homemade dough is here: https://www.laylita.com/recipes/2008/02/06/how-to-make-empanada-dough/
Karla González says
April 18, 2013 at 2:40 pmThey were really good. It worked very well for me because I´m vegetarian. Every recipe is a delicious adventure in this website Laylita!!!
Rachel Cooks says
April 8, 2013 at 11:23 amLoving everything about these!
carrian says
April 8, 2013 at 9:11 amThose are gorgeous! Mine have never turned out that pretty. Love it! Thanks to Noshon.it for leading me to you!
Silvia says
May 12, 2012 at 2:19 pmTried these today… they are really good!
Thanks for the recipe.
julia says
April 1, 2010 at 9:34 amI saw these on tastespotting…They look incredible! Thanks for the recipe and great pictures.
Joy says
March 4, 2008 at 4:02 pmThese look great!
michelle @ thursday night smackdown says
March 4, 2008 at 1:30 pmit’s a rainy day where i am, and i could definitely go for a couple of these… or 13 or 14 of these.
brilynn says
March 4, 2008 at 5:59 amThese look so good!
It’s been a while since I last made empanadas, I’ll have to give these a try!
Christiane says
March 4, 2008 at 5:20 amNow these sound absolutely delicious!
Andrew Dubbya says
March 4, 2008 at 12:56 amI have always been a big fan of empanadas, and these look astounding! My personal favorite might be carne asada with corn, peas, eggs, and chile peppers served with a chimmichurri sauce. Soooo good!