Tre Stelle® Mushroom and Broccoli Rabe Turnovers

The slightly bitter taste of broccoli rabe (rapini) is evened out with the creminini mushrooms, making this an easy, portable, appetizer or snack.
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Cheese: Romano   Course: Shareables

Makes 15 turnovers


1 tbsp | 15 mL
olive oil

2 cups cremini mushrooms, roughly chopped

1 bunch broccoli rabe (rapini) washed, stems removed and cut into 1” pieces

1 clove garlic, minced

pinch red pepper flakes | optional

2 tbsp | 30 mL
pine nuts | optional

salt and black pepper to taste

1/3 cup | 75 mL
Tre Stelle® Grated Romano Cheese

10 sheets filo pastry

1/4 cup | 60 mL
butter, melted


In a large non-stick skillet over medium heat, add oil and mushrooms; cook until golden, approximately 4 to 5 minutes. Remove mushrooms from skillet and set aside. Using the same skillet, add broccoli rabe, stir and cook until wilted. Add garlic, red pepper flakes, pine nuts and salt and black pepper to taste. Remove from heat, place in a medium bowl; add Romano Cheese and set aside to cool.

Preheat oven to 375ºF (190ºC).

Place one sheet of filo pastry on a work surface and brush with melted butter; add another sheet directly on top; cut into three long strips. Place 2 generous teaspoonfuls of broccoli rabe mixture in 1 corner of filo and fold diagonally, creating a triangle. Continue folding while retaining triangular shape. Continue with remaining filo and filling. Place triangles onto a large baking sheet and bake until crisp – approximately 20 to 25 minutes.


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Created By: Tre Stelle Kitchen

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