Mushroom Bread Recipe

4.5 3 3
Mushroom Bread Recipe
Mushroom Bread Recipe photo by Taste of Home
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Mushroom Bread Recipe

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4.5 3 3
Publisher Photo
Mom’s best party food included baked crescent dough, piled with mushrooms and cheese. I borrowed her idea and serve with garlic butter or hot sauce. —Jenny Mikulich, Monticello, Illinois
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 cups thinly sliced fresh mushrooms
  • 1 tablespoon butter, melted
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon pepper

Directions

Preheat oven to 350°. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes.
Meanwhile, in a bowl, toss mushrooms with melted butter; arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 minutes longer or until crust is golden brown. Cut into 12 pieces. Yield: 12 servings.
Originally published as Mushroom Bread in Taste of Home February/March 2015, p22

Nutritional Facts

1 piece: 100 calories, 6g fat (3g saturated fat), 5mg cholesterol, 209mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 3g protein.

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 cups thinly sliced fresh mushrooms
  • 1 tablespoon butter, melted
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  1. Preheat oven to 350°. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes.
  2. Meanwhile, in a bowl, toss mushrooms with melted butter; arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 minutes longer or until crust is golden brown. Cut into 12 pieces. Yield: 12 servings.
Originally published as Mushroom Bread in Taste of Home February/March 2015, p22

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rustedgold1 User ID: 3141438 232648
Reviewed Sep. 11, 2015

"This really good, however I wonder if maybe banana peppers would give it more zing. Next time I make it I will give that a try-or maybe kalamata olives?"

MY REVIEW
zachydoodle User ID: 2770010 231913
Reviewed Aug. 28, 2015

"This would go wonderfully with a lunch or dinner salad! Thanks for sharing :-)"

MY REVIEW
Xena7751 User ID: 5742608 219423
Reviewed Feb. 1, 2015

"This is really good. What's not to like with crescent rolls, mushrooms and parm? I used a different spice blend because I don't really like italian seasoning."

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