Savory Mushroom-Filled Pasta Pillows

Creamy Mushroom-Filled Pasta Pillows! Make your own homemade pasta and fill it with savory mushrooms and cheese, then bake until golden and bubbly - get the recipe now and indulge!

Savory mushroom-filled pasta pillows are the ultimate comfort food. Delicate, pillowy dough wraps around a rich filling of sautéed mushrooms, garlic, and Parmesan cheese, all wrapped up in a delicious bundle.

A sprinkle of mozzarella cheese and a quick bake in the oven, and you’ll be in pasta heaven.

Ready Time

2 hrs


6 servings


  • Flour, for dusting
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 cup whole milk
  • Filling ingredients:
  • 12 ounces mixed mushrooms (such as cremini, shiitake, and button), finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 cup grated mozzarella cheese


Dust your work surface with flour.

In a large mixing bowl, combine 1 1/2 cups of all-purpose flour and 2 teaspoons of salt.

Add 1/4 cup of softened unsalted butter and use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.

Make a well in the center of the flour mixture and add 1 large egg and 1/2 cup of whole milk.

Mix the dough until it comes together in a ball.

Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add 12 ounces of chopped mixed mushrooms, 2 cloves of minced garlic, 1/4 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, and 1/2 teaspoon of dried thyme.

Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 5 minutes.

Season with salt and pepper to taste.

On a lightly floured surface, roll out the rested dough to a thickness of about 1/8 inch.

Use a round cookie cutter or the rim of a glass to cut out circles of dough.

Place 1 tablespoon of the mushroom mixture in the center of each dough circle.

Brush the edges of the dough with a little water, then fold the dough over the filling to form a triangle or a pillow shape, pressing the edges together to seal.

Use a fork to crimp the edges.

Bring a large pot of salted water to a boil.

Carefully add the pasta pillows to the boiling water and cook for 3-4 minutes, or until they float to the surface.

While the pasta cooks, preheat your oven to 375°F (190°C).

Place the cooked pasta pillows on a baking sheet lined with parchment paper.

Sprinkle 1 cup of grated mozzarella cheese over the pasta.

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.

Serve hot, garnished with chopped fresh parsley if desired.


Use “00” flour instead of all-purpose flour for a more tender dough. Make sure to knead the dough long enough to develop the gluten, but not too long or it’ll be tough.

Don’t overwork the dough when you’re rolling it out, or it’ll become too thin and fragile.

For the mushroom filling, use as many varieties of mushrooms as you like, and sauté them until they’re nice and caramelized. If you don’t have fresh parsley, dried parsley will work too.

When assembling the pasta pillows, make sure to seal the edges well to prevent them from opening up during cooking.

To freeze the pasta pillows, place them on a baking sheet lined with parchment paper, then transfer them to a freezer-safe bag or container for up to 3 months. Simply thaw frozen pasta pillows before cooking.

Nutrional Value

  • Calories: 420
  • Total Fat: 22g
  • Saturated Fat: 12g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 18g
Savory Mushroom-Filled Pasta Pillows
Savory Mushroom-Filled Pasta Pillows

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