Mushroom crescents Recipe

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  • 4 packages (3 ounces each) cream cheese
  • 1/2 cups plus 2 tablespoons butter
  • 1.5 cups flour
  • 1/8 teaspoon pepper
  • 1 (mild, sweet) medium onion, chopped very fine
  • 1/2 pound mushrooms, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon thyme
  • 1 egg, beaten
  • water


  1. Preheat oven to 450 degrees.
  2. Pastry: Soften 3 bricks of cream cheese and 1/2 cup butter at room temperature.
  3. With wooden spoon, stir flour, cream cheese, and butter until well-combined and smooth.
  4. Wrap and chil for at least 30 minutes.
  5. Filling: In skillet, melt remaining butter.
  6. Add onion and saute until lightly browned.
  7. Add mushrooms and cook over medium heat for about 3 minutes.
  8. Lower the heat and add cream cheese, a small bit at a time, stirring until it has melted.
  9. Stir in salt, thyme, and pepper.
  10. Cool
  11. Remove half the dough from the refrigerator.
  12. Roll on lightly floured board to 1/8 inch thickness.
  13. Cut into circles with a 2-inch round cookie cutter.
  14. Place 1/2 teaspoon filling on each circle.
  15. Fold dough over filling and press edges with the tines of a fork.
  16. Make a small slit in the top of each crescent to allow steam to escape while baking.
  17. Repeat with remaining dough (including scraps) and filling.
  18. Brush crescents with egg glaze (egg and water).
  19. Bake on ungreased baking sheet for 15 minutes.
  20. The crescents may be prepared in advance.
  21. Bake and cool. Then place in a freezer contain and freeze up to one month.
  22. Warm in 30 degree oven for 20 minutes.


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