Mushroom & Onion Crescents Recipe

4.5 4 4
Mushroom & Onion Crescents Recipe
Mushroom & Onion Crescents Recipe photo by Taste of Home
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Mushroom & Onion Crescents Recipe

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4.5 4 4
Publisher Photo
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, Farmington, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

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

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.
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.
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

Nutritional Facts

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

  • 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
  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.
Originally published as Mushroom & Onion Crescents in Simple & Delicious October/November 2013, p38

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Reviews forMushroom & Onion Crescents

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CydDelve User ID: 8112157 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 User ID: 8294178 240137
Reviewed Dec. 24, 2015

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

MY REVIEW
Brandsan User ID: 7841338 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 User ID: 4353267 199182
Reviewed Jan. 30, 2014

"Very good recipe"

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