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Mushroom & Onion Crescents Recipe

Mushroom & Onion Crescents Recipe

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. YIELD: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 and roll up. 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.

Nutritional Facts

1 crescent: 174 calories, 11g fat (6g saturated fat), 19mg cholesterol, 367mg sodium, 15g carbohydrate (3g sugars, 0g fiber), 5g protein .

Reviews for Mushroom & Onion Crescents

Sort By :
MY REVIEW
CydDelve 240242
Reviewed Dec. 26, 2015

"These were OK but fairly bland. Couldn't really taste the filling, and we doubled everything. Probably won't bother to make these again."

MY REVIEW
4icecreams 240137
Reviewed Dec. 24, 2015

"might try recipe and substitute cream cheese 4 parmesan cheese"

MY REVIEW
Brandsan 140953
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
patticollamore 199182
Reviewed Jan. 30, 2014

"Very good recipe"

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Wine Pairings

Light-Bodied White Wine

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