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Portobello and asparagus empanadas on a blue serving tray with dips beside.
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Portobello, Asparagus and Queso Fresco Empanadas
Prep Time
30 mins
Cook Time
14 mins
Total Time
44 mins
 
Portobello and asparagus empanadas are a vegetarian version of a classic empanada which usually involves meat. They are easy to make ahead of time, freeze and then just re-heat when it comes time to serve. You can serve these as an appetizer or double up and serve them as a main meal with a side salad.
Course: Entrées, Appetizers/Snacks
Cuisine: Spanish
Keyword: Individual Servings, Make Ahead, Vegetarian, Lunch, Air Fryer, Great Snacks
Servings: 8
Calories: 130 kcal
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
  • 1 tablespoon olive oil
  • ¼ onion finely diced
  • 2 large Portobello mushrooms stems and gills removed and caps finely chopped
  • 10 stems asparagus finely sliced
  • ½ to 1 red chili or Jalapeño pepper minced
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • freshly ground black pepper
  • ½ cup grated mozzarella cheese
  • ½ cup crumbled queso fresco
  • 1 package of 6-inch empanada discs thawed
  • olive oil
Cilantro Sauce
  • 1 cup cilantro leaves
  • ½ clove garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • ½ cup sour cream
  • salt and freshly ground black pepper
Instructions
  1. Pre-heat a medium sauté pan over medium-high heat. Add the oil and sauté the onion until it starts to soften – about 4 to 5 minutes. Add the Portobello mushrooms, asparagus, chili pepper and thyme and sauté for about 5 minutes, until the vegetables are soft.
  2. Remove the pan from the heat, season with salt and freshly ground black pepper and stir in the two cheeses.
  3. Place the empanada discs on a flat surface and brush the edges with water. Place 2 to 3 tablespoons of the filling in the center of each disc. Fold the dough over the filling to form a half moon. Crimp the edges shut with the tip of a fork or pinch them together with your fingers and brush both sides of the empanadas with olive oil.
  4. Pre-heat the air fryer to 370ºF.
  5. Depending on the size of your air fryer, place 3 to 5 empanadas into the air fryer basket. Air-fry at 370ºF for 8 minutes. Turn the empanadas over, spray with oil again and air-fry for another 6 minutes.
  6. While the empanadas are cooking, make the sauce by combining all the ingredients in a food processor and puréeing. Serve warm with the sauce on the side.
Nutrition Facts
Portobello, Asparagus and Queso Fresco Empanadas
Amount Per Serving
Calories 130 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Cholesterol 18mg6%
Sodium 262mg11%
Potassium 168mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 495IU10%
Vitamin C 4.2mg5%
Calcium 100mg10%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.