Recipes

ITALIAN MUSHROOM AND PROSCIUTTO TURNOVERS
  • Ingredients
  • 2 medium onions
  • 2 small red bell peppers
  • 1-1/2 pounds crimini mushrooms
  • 1 bunch Italian parsley
  • 6 ounces prosciutto slices
  • 6 tablespoons unsalted butter
  • 1/3 cup dry marsala
  • 3 tablespoons fine dry breadcrumbs
  • 1 package frozen puff pastry sheets, thawed
  • 1 egg whisked with 1 teaspoon water
Directions
  1. Finely chop the onions
  2. Cut peppers in half and pull out seeds and membrane
  3. Cut into strips and then across into medium dice
  4. Trim mushroom stems and wipe mushrooms clean with damp paper towels
  5. Slice mushrooms and finely dice
  6. Mince parsley and then chop prosciutto. Melt butter in a large skillet over medium high heat
  7. Add the onions and cook 5 minutes
  8. Stir in mushrooms and bell pepper and cook, stirring often, until mushrooms are tender and all liquid has cooked off
  9. Add the prosciutto and Marsala and cook, stirring until liquid is evaporated. Remove to a bowl and stir in parsley and breadcrumbs
  10. Season with salt and pepper to taste and cool completely.Preheat oven to 400 degrees
  11. Line two baking sheets with parchment paper
  12. On a lightly floured work surface roll out the puff pastry to a 15 x 9 inch rectangle
  13. Cut each sheet into 3 strips across and 5 strips down to make 30 total squares
  14. Preheat oven to 400 degrees
  15. Lightly brush two adjacent sides with the egg wash
  16. Spoon 2 teaspoons mushroom filling onto square and fold in half to form a triangle
  17. Press to seal edges and then crimp with a fork
  18. Poke the top of each with the fork as well
  19. Transfer turnovers to baking sheets and brush with egg wash
  20. Bake for 15 to 18 minutes or until golden brown
  21. Serve warm.


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