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Mushroom Herb & Gruyere Turnovers


Mushroom, Herb and Gruyere Cheese Mini Turnovers

Print Recipe


  • 2 cups Cremini mushrooms
  • 1 Onion
  • 3/4 tsp Rosemary dried
  • 3/4 tsp Thyme dried
  • Refrigerated
  • 1 Egg
  • 2 tbsp Flour
  • 1 Salt & fresh ground pepper
  • Oils & Vinegars
  • 1 tbsp Olive oil
  • 2 sheets Puff pastry
  • 1 tbsp Butter
  • 1/3 cup Gruyere cheese
  • 1/2 cup Heavy cream
  • Beer Wine & Liquor
  • 3 tbsp Kendall-jackson vintner's reserve chardonnay


  • Preheat your oven to 400 degrees.
  • Line 2 baking sheets with parchment paper. Set aside.
  • In a skillet, heat up the olive oil and butter.
  • Add the chopped onion and saute for about 1 minute.
  • Add the chopped mushrooms, thyme, rosemary and salt & pepper.
  • Cook until the onions and mushrooms are tender and there is no moisture left from the mushrooms.
  • Then stir in the flour and cook for 1 minute.
  • Stir in the Chardonnay and cream.
  • Remove from the heat, and stir in the Gruyere cheese. Set aside.
  • On your counter, lay out the puff pastry with the parchment paper it came with still attached.
  • Using a pizza cutter cutter, cut the pastry into 16 pieces.
  • Scoop about 1 tbsp of the mushroom mixture into the centre of the dough (do not overfill or they will leak).
  • Then fold the dough in half and press the edges to seal them.
  • Place the mini turnovers onto your prepared baking sheet, at least 1 inch apart.
  • Brush the sealed edges and tops of the turnovers with the egg mixture.
  • Repeat the above with the other puff pastry sheet and remaining mushroom mixture.
  • Bake each tray for about 15 minutes, or until the tops are golden brown.

Recipe Credit: A Pretty Life In The Suburbs

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