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Mushroom Rice Turnovers

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"My coworker gave me this recipe years ago and it's been one of my favorites ever since."
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1 h 10 m servings 211 cals
Original recipe yields 16 servings (16 turnovers)

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt butter in a large skillet over medium heat. Add mushrooms and scallions; cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl.
  3. Stir brown rice, sour cream, dill, salt, and pepper into the mushroom mixture in the bowl.
  4. Unfold 1 puff pastry sheet onto an ungreased baking sheet. Spread mushroom mixture evenly on top, leaving a 1-inch border on all sides. Lay the second puff pastry sheet on top. Seal edges by pressing together with a fork.
  5. Bake in the preheated oven until pastry is puffed up and golden brown on top, about 30 minutes. Cool slightly before serving, about 10 minutes.


  • Cook's Notes:
  • This recipe makes either 4 main course servings or 16 appetizers.
  • If you don't have scallions on hand, a few tablespoons of chopped onion may be used.
  • Substitute white rice for the brown rice if preferred.

Nutrition Facts

Per Serving: 211 calories; 14.1 g fat; 18.1 g carbohydrates; 3.7 g protein; 5 mg cholesterol; 233 mg sodium. Full nutrition

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