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Appetizers

Mushroom Crescent Snacks

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Pastry crust spread with cream cheese, topped with buttery sauteed mushrooms and Parmesan, baked and cut into small squares.

Not this recipe — add a photo of yours.Photo: Gustaf Lindqvist (CC0, via Wikimedia Commons)

Cook
25 min
Servings
24
Source
Pillsbury Bake-Off Classics, 1979 - Deb Topp

History of this recipe

Nobody's written this one down yet.

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

  1. Heat oven to 350 degrees.
  2. Brown the mushrooms in butter. Stir in the garlic salt, onion, lemon juice, and Worcestershire sauce; cook until the liquid evaporates.
  3. 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.
  4. Spread the cream cheese over the pastry.
  5. Top with the mushroom mixture, then the Parmesan cheese.
  6. Bake at 350 degrees for 20-25 minutes.
  7. Cool 5 minutes, then cut into desired shapes. Serve warm. Refrigerate any leftovers.

Notes

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