Mushroom & Onion Crescents Recipe
Mushroom & Onion Crescents Recipe photo by Taste of Home

Mushroom & Onion Crescents Recipe

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I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I’ve had to get sneaky now when I make them. —Carrie Pommier, Lakeville, Minnesota
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 8 servings

Ingredients

  • 3 tablespoons butter, divided
  • 1 cup sliced baby portobello mushrooms
  • 1 medium onion, halved and sliced
  • 3 garlic cloves, minced
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 tube (8 ounces) refrigerated reduced-fat crescent rolls
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  1. Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add mushrooms and onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook and stir 10-12 minutes or until onion is golden. Add garlic; cook 1 minute longer. Remove from heat; stir in Parmesan cheese and parsley.
  2. Unroll crescent dough; separate into triangles. Place 1 tablespoon mushroom mixture at the wide end of each triangle; top with 1 tablespoon mozzarella cheese. Roll up and seal edges. Place 2 in. apart on an ungreased baking sheet, point side down; curve ends to form a crescent. Melt remaining butter; brush over tops.
  3. Bake 10-12 minutes or until golden brown. Refrigerate leftovers. Yield: 8 rolls.
Originally published as Mushroom & Onion Crescents in Simple & Delicious October/November 2013, p38

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Mushroom & Onion Crescents

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MY REVIEW
Reviewed Jun. 10, 2014

"Delicious!! Even my 6 year old loved it! Of course I had to chop up the mushrooms to fool him!"

MY REVIEW
Reviewed Jan. 30, 2014

"Very good recipe"

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