Skip to main content

Mushroom / Cream Cheese Rolls

Delicious simplicity.

A friend brought these to a party and I loved them so much that I demanded the recipe. I couldn't believe how easy they are... they make for a perfect quick appetizer.

There are three ingredients: mushrooms, cream cheese, and crescent rolls. Okay, four if you include salt. It would be very easy to spice up the mushrooms (garlic salt? sage? cajun seasoning?), but they're really good just plain, and they make for good contrast if you're serving other food with stronger flavors.

If you have the time to roll each crescent triangle separately, you'll have cute smaller rolls than the ones I made. If you do this, you'll end up using less filling and therefore you will probably need three cans of crescent rolls. The easy route, as pictured here, is to mush together two crescent triangles into a rectangle and just fold it over a big heap of the filling. I tuck the messy ends together and make that the bottom of the roll.

Note to self: Pink backgrounds do not flatter the food.


The Recipe:
2 cans crescent rolls
8 oz mushrooms, finely chopped
pinch salt
1 package cream cheese
  • Saute mushrooms in olive oil over medium-high heat for about 10 minutes, until moisture has evaporated.
  • Season mushrooms with salt (and other seasonings?) to taste.
  • Mix mushrooms with cream cheese
  • Press together two crescent triangles at a time into a rectangle and place a dollop of mushroom filling in the center. Roll the top over, seal the ends, and place the sealed end down on a cookie sheet lined with parchment paper. 
  • Bake rolls at 400 degrees for 15-20 minutes, until lightly browned.

The Verdict:
Overall grade: B+
Overall reason: Not healthy, but super easy and they taste good.
Time to prepare: 40 minutes
Husband quote: (I don't recall any interesting quotes on these, but it is notable that he eagerly devours them until they're gone, since he doesn't usually like mushrooms. I suppose when you slather them in cream cheese and bake them in a crescent roll, they're palatable to anyone.)




Labels:

Comments

Post a Comment

Popular posts from this blog

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more