Mushroom Crescents Recipe

4 3 4
Mushroom Crescents Recipe
Mushroom Crescents Recipe photo by Taste of Home
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Mushroom Crescents Recipe

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4 3 4
Publisher Photo
These tasty appetizers are popular at holiday parties. They can be prepared ahead and reheated.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/2 cups all-purpose flour
  • FILLING:
  • 1/2 pound fresh mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons butter
  • 3 ounces cream cheese, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 large egg, lightly beaten
  • 1 teaspoon water

Directions

In a bowl, beat cream cheese and butter until smooth; stir in flour. Cover and refrigerate dough for at least 1 hour. Meanwhile, in a skillet or saucepan over medium heat, saute mushrooms and onion in butter until tender. Remove from the heat. Add cream cheese, salt, thyme and pepper; stir until cheese is melted. Cool to room temperature. On a floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles. Combine egg and water; lightly brush edges of circles. Place about 1 teaspoon of filling in center of each circle. Fold over; seal edges. Brush with egg mixture. Bake at 400° for 15-20 minutes or until golden brown. Yield: about 4 dozen.
Originally published as Mushroom Crescents in Country Woman Christmas 1996, p18

Nutritional Facts

3 each: 185 calories, 14g fat (9g saturated fat), 54mg cholesterol, 209mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/2 cups all-purpose flour
  • FILLING:
  • 1/2 pound fresh mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons butter
  • 3 ounces cream cheese, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 large egg, lightly beaten
  • 1 teaspoon water
  1. In a bowl, beat cream cheese and butter until smooth; stir in flour. Cover and refrigerate dough for at least 1 hour. Meanwhile, in a skillet or saucepan over medium heat, saute mushrooms and onion in butter until tender. Remove from the heat. Add cream cheese, salt, thyme and pepper; stir until cheese is melted. Cool to room temperature. On a floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles. Combine egg and water; lightly brush edges of circles. Place about 1 teaspoon of filling in center of each circle. Fold over; seal edges. Brush with egg mixture. Bake at 400° for 15-20 minutes or until golden brown. Yield: about 4 dozen.
Originally published as Mushroom Crescents in Country Woman Christmas 1996, p18

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Tsmith55 User ID: 3710697 202231
Reviewed Dec. 1, 2012

"These are delicious albeit more time consuming than it said. I'm thinking about using store bought crescent rolls the next time as a trial."

MY REVIEW
psygrad95 User ID: 1413766 43636
Reviewed Oct. 7, 2011

"Deliscious! A little time consuming to put together, but worth the outcome. Good flavor, even people who do not like mushrooms liked these!"

MY REVIEW
dianaolivera User ID: 4553142 46298
Reviewed Jun. 27, 2010

"This version of muchroom turnovers is ok but a little bland tasting, it needs some umph, garlic, spices something to liven it up a little."

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