Portobello Empanadas


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

Meat-filled empanadas are a baked tapas dish often found in northern Spain. They can easily be made vegetarian and filled with almost any type of vegetable, or even made sweet by filling with fruit & nuts.


  • 2 portobello caps
  • ½ onion
  • 2 cloves garlic


Dice & sauté with 3 T olive oil & a pinch of salt & pepper on med/low, After 10 min, stir in ½ c (75 g) golden raisins. Then cook for another 10 min, or until the mushrooms have reduced & are soft.

Remove from heat & stir in ½ c (55 g) shredded sharp cheddar cheese. Allow to cool a bit.

Unroll 2 (9-in/23-cm) store-bought pie crusts (from a box) & cut them in quarters. Spoon the mushroom onto one half of each crust triangle, then fold over & pinch the edges. Lay them out on a baking sheet & poke each with a fork.

Bake at 575°F (190°C) for 15-20 min or until golden. Enjoy alone or with a dipping sauce like yogurt (plain or mixed with hot sauce).