Best 5 Mushroom Onion Crescents Recipes

CARAMELIZED ONION AND MUSHROOM TARTLETS

Steps:

• Heat oven to 375°F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 24 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
• In 10-inch skillet, heat oil over medium heat. Add onion and thyme; cook 8 to 10 minutes, stirring frequently. Reduce heat to medium-low; cook 6 to 9 minutes, stirring constantly, until onions are caramelized. Stir in brown sugar and wine; cook 2 to 3 minutes, stirring constantly, until liquid is gone. Stir in mushrooms. Spoon about 1 tablespoon onion-mushroom mixture into each cup. Top with walnuts and cheese.
• Bake 12 to 15 minutes or until golden brown. Remove tartlets from pan immediately. Serve warm.

PARMESAN MUSHROOM TARTLETS

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.

CHEESY MUSHROOM CRESCENT PUFFS

Steps:

• Set oven to 350 degrees.
• In a skillet over medium heat, melt 2-3 tablespoons butter.
• Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
• Season with salt and pepper to taste.
• Separate the two rolls of crescent dough into 8 rectangles.
• Cut each rectangle in half forming 16 squares.
• Arrange the squares on one or two lightly sprayed baking sheets.
• Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
• Top with about 2 teaspoons grated Parmesan cheese.
• Then top with 1 tablespoon grated mozzarella cheese.
• Fold EACH square into rectangles.
• Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
• Brush each triangle with melted butter, then sprinkle with sesame seeds.
• Bake for about 12-15 minutes, or until triangles are golden brown.
• Serve warm.
• Delicious!

MUSHROOM ONION RICE

Steps:

• Melt margarine in a saucepan over medium heat. Stir in rice and cook just until lightly browned. Mix in soup, mushrooms and water. Bring to a boil. Reduce heat to low, cover and simmer 25 minutes.

CHEESY MUSHROOM CRESCENT ROLL APPETIZER

Steps:

• Heat oven to 375°F.
• Heat dressing in large skillet on medium heat. Add vegetables; cook and stir 5 to 7 min. or until liquid is cooked off. Cool.
• Unroll crescent dough on baking sheet; firmly press perforations and seams together to form 12x8-inch rectangle. Top with vegetable mixture to within 1/2 inch of edges; sprinkle with cheese. Roll up, starting at one long side.
• Bake 25 to 30 min. or until golden brown. Cut into 8 slices to serve.