Mushroom Crescent Snacks
Pastry crust spread with cream cheese, topped with buttery sauteed mushrooms and Parmesan, baked and cut into small squares.
Before you start: The title says crescent rolls but the ingredient list calls for a sheet of puff pastry. The card is inconsistent on this point, so use whichever you have and press it into the pan.
Where this one came from
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Ingredients
- 3 cups fresh mushrooms, finely chopped (or 8-ounce can, drained and chopped)
- 2 tablespoons butter
- ½ teaspoon garlic salt (or roasted garlic)
- 2 tablespoons finely chopped onion
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 sheet puff pastry
- 8 ounce package cream cheese, softened
- ¼ cup grated Parmesan cheese
Directions
- Heat oven to 350 degrees.
- Brown the mushrooms in butter. Stir in the garlic salt, onion, lemon juice, and Worcestershire sauce; cook until the liquid evaporates.
- Place the puff pastry in an ungreased 9x13 inch pan. Press over the bottom and 1/3 inch up the sides to form a crust.
- Spread the cream cheese over the dough.
- Top with the mushroom mixture, then the Parmesan cheese.
- Bake at 350 degrees for 20-25 minutes.
- Cool 5 minutes, then cut into desired shapes. Serve warm. Refrigerate any leftovers.
Notes
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