Mushroom, Thyme, and Mascarpone Parcels

We usually focus on the sweeter side of things over here, but sometimes you need a super satisfying, savory treat — and I can’t resist offering these Mushroom, Thyme, and Mascarpone hand pies up to you!

My homemade Mushroom, Thyme, and Mascarpone Parcels recipe calls for cremini mushrooms (although, any mushroom of your choice will work!), which have a deep, earthy flavor that pairs perfectly with cracked black pepper and fresh, fragrant thyme. The slightly sweet mascarpone cheese balances the savory mushrooms, and it’s all held together with my flakey, buttery, Homemade Savory Pie Crust.

Throw these mushroom hand pies in a basket with a simple salad, and you have the perfect summer picnic: no mess, no fuss, just perfect melt-in-your-mouth mascarpone and mushroom bliss.

What Are Mushroom, Thyme, and Mascarpone Parcels?

This recipe is a simple hand pie recipe, but unlike my Cherry Hand Pies, they are made with a savory pie crust, and with savory ingredients.

In my homemade mushroom hand pie recipe, I use cremini mushrooms. You’ll find them in the store as “baby bella” or “baby portobello,” because they are baby portobello mushrooms! You’ll notice they look like the mature portobello; they’re a light brown with a smooth cap and firmer than white button mushrooms. And while white mushrooms can be used in this recipe, cremini mushrooms offer a richer flavor.

This recipe also calls for mascarpone cheese, which is an Italian cream cheese. It’s not unusual to find this cheese in desserts, like tiramisu, because it is slightly sweet and very silky. Unlike American cream cheese, which is thicker and tangier, mascarpone feels like it melts in your mouth and has a wonderfully rich flavor, thanks to its butterfat content, which is double that of American cream cheese.

Can’t find mascarpone? Try my Mascarpone recipe! Or, use 3 tablespoons of cream cheese, blended with a tablespoon of cream.

What You Need To Make Mushroom, Thyme, and Mascarpone Parcels

Measuring Cups and Spoons
Baking sheet
Parchment paper
Shallow pan

How To Make Mushroom, Thyme, and Mascarpone Hand Pies

These incredibly satisfying hand pies are so easy to make, you’ll be making them thyme and thyme again. You’ll be the fungi at the party if you bring them! Sorry, that was pretty cheesy. Here’s how you make these pies (and don’t forget to get the full recipe with measurements, on the page down below):

Prepare the pies’ filling by sauteing garlic in olive oil in a shallow pan for a minute. Then, add the mushrooms, salt, and pepper. Allow the mushrooms to cook, undisturbed, for 2-3 minutes. (The less you move them, the less liquid will be released.)
Once the mushrooms are cooked, remove them from the heat and stir in the lemon juice, mascarpone cheese, and thyme. Season to taste with salt and pepper.
Once the filling has completely cooled, roll out your pie crust and cut 20 x 3½ inch (9 cm) circles. Place 1- circles of the pie crust onto a prepared parchment-lined baking sheet.
In the center of each circle, place 2 heaped teaspoons of filling, and then brush the edges with egg wash.
Place the top crusts over the filling and press to seal with your fingers or use a fork.
Cut a few slits into the top of the crust so the pie can vent, and brush with the remaining egg wash.
Bake in a preheated 375°F (190°C) oven for 30-35 minutes, or until the crusts are golden brown. Serve the pies warm or at room temperature.

Gemma’s Pro Chef Tips For Making Mushroom, Thyme, and Mascarpone Parcels

You can replace the cremini mushrooms with any other mushroom in the same amount.
Be sure to chop your mushrooms small, so they fit well in the pie crust.
If you can’t find mascarpone cheese, you can use 3 tablespoons of cream cheese blended with a tablespoon of cream. The flavor will be slightly different, but still delicious! Or, try my mascarpone recipe!
The thyme in the recipe can be replaced with the same amount of fresh rosemary or sage for a different but equally delightful taste.
You can make the filling for this pie a day in advance.
Use my Homemade Savory Pie Crust
Ran out of pie crust? Stir your leftover filling into cooked pasta.

How Do I Store Mushroom, Thyme, and Mascarpone Parcels?

You can keep any leftover pies in an airtight container in your refrigerator for up to 3 days. To rewarm the pies, place them in a 300°F (150°C) oven for 15 minutes.

Make More Pie!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!