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Mushroom & Onion Crescents


  • 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.

Nutrition Facts

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


Average Rating: 4.25
  • CydDelve
    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.

  • 4icecreams
    Dec 24, 2015

    might try recipe and substitute cream cheese 4 parmesan cheese

  • Brandsan
    Jun 10, 2014

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

  • patticollamore
    Dec 31, 1969

    Very good recipe

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