Mushroom & Spinach Empanada Filling

 Mushroom & Spinach Empanada Filling

1 tablespoon butter

8 oz portabella mushroom buttons (chopped roughly)

3 cloves of garlic

1 small onion minced

10 oz fresh baby spinach

2 Tablespoons of chopped fresh basil

3 oz of goat cheese (any soft cheese of choice)

Salt & pepper to taste

 

In a skillet over medium heat, melt butter.  Add garlic and onion, sauté until soft. Add mushrooms and cook until soft and moisture is gone.  Add rough chopped spinach and basil.  Cook until moisture is gone.  Remove from heat and stir in cheese and salt.

Cool slightly and add to empanada disc and cook according to dough requirements.

Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat.

TO FREEZE: Freeze the sheet of unbaked empanadas until solid, then transfer into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer.