Recently I have shared in recipes a recipe for cannelloni stuffed with vegetable meat of mushrooms that have been delicious. The mushroom filling simulates ground meat and is perfect for filling any kind of things, for example, tartlets, canapés, etc., or use in your pasta dishes such as boloñesa, lasail, etc. You can also freeze and use in later elaborations. This time I have prepared some mushroom baked with very rich puff pastry dough, stuffed with these mushrooms and cheese (of course it is vegan as in all my recipes). It is a very simple and perfect vegan empanadillas recipe to chop or serve as an incoming.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make mushroom baked dumplings: |
| 2 sheets of puff pastry 300 grams of mushrooms. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make mushroom baked dumplings:
1. To prepare the stuffing the mushrooms, the carrot and the onion, place the entire vegetables together with the garlic in the blender and crush until a homogeneous dough is formed.
2. Heat a pan with oil and jump the mushroom filling until the vegetable is ready.
3. Flour a countertop and stretch a little the puff pastry mass. Cut a medium circles with the help of a small dish. Collect the cuts and stretch and cut the dough in circles until it ends.
4. Put several tablespoons of the mushroom filling and the vegan cheese grated in the center of each mass circle. Fold the dough in half and seal the edges well by tightening with the fingers or a fork.
5. Press the oven to 180 degrees. Bake the mushroom and cheese empanadillas for 20-25 minutes until the dough is browned.
6. Let them cool a little and you can try your empanadas of vegan mushrooms. They are a delight! We assure you that none of these mushroom baked and vegan cheese empanadillas will be left on the plate once you serve them. Take advantage and find in my blog Target = _blank re = NOFOLWVEGSPIRION MANY MORE APPEARS OR VENGAN INCOME.
