The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 24, 2009
These were very good. I made a few changes for our familys taste. I used the cresent creations so I didn't have to worry about the perforations. I just cut it into squares. I used a combination of brown, portabella, and wild mushrooms. I added some fresh thyme to the mushrooms. To cut down on the fat I used half the butter and replaced it with evoo. And instead of the parmesan I used swiss. I also didn't add either poppyseeds or sesame seeds.
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Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 26, 2009
THESE WERE DELICIOUS. I WILL BAKE IT A LITTLE LONGER NEXT TIME, SO THE DOUGH ISNT' TOO SOFT. AND, THESE WILL MAKE EXCELLENT APPETIZERS, IF MADE SMALLER. CAN'T WAIT TO BRING THEM SOMEWHERE!! THANKS PAULA!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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Reviewed: May 9, 2009
These are good, if a little tedious to make. I found that the grated parmesan is hard to keep in one place and can keep the dough from sealing, so halfway through I switched to small pieces of Muenster and had a much easier time with the folding and sealing. The parmesan ones obviously had more flavor, so next time I would add shaved parmesan or a stronger sliced cheese - but not the powdery grated stuff. These are addicting, so make them at your own risk. Thanks for the recipe. :)
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 12, 2009
These were delicious! I made them for dinner tonight as a vegetarian main course. Instead of cutting them into smaller squares, I made 4 turnovers out of the 8 ounce crescent roll package and it was just right. I forgot to put in the parmesan, but they were so delicious they did not need it. I did, however, season the mushrooms well beforehand so that added to the flavor. I will definitely make these again!
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Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 7, 2009
I made these for my girls at dinner last night. They were GREAT! I added yellow peppers and 2 tbsp. of garlic in the pan with the mushrooms. . I did not use parm. cheese, but a blend of mozz and parm, instead. I also used low fat crescent rolls, as well! YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 1, 2009
I also used puff pastry instead of crescent dough. Worked really well. They were very tasty but I think next time I will add to the filling. Maybe roasted sweet potato and rosemary.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Collaroy, New South Wales, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 23, 2009
This is my go to appetizer for the holidays. They are very easy to do and you can make the mushroom mixture ahead of time. I do like to add some herbes de provence to the mushrooms (about a teaspoon). I have also added shallots in place of the onion. Everyone asks for the recipe and no one can eat just one!
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Cooking Level: Expert

Living In: Titusville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 21, 2009
This recipe was very good! I would recommend it to anyone that likes mushrooms alot!
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Cooking Level: Intermediate

Home Town: Billings, Montana, USA
Living In: Missoula, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 12, 2008
I also added green pepper to the mix and its tasted just heavenly
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Cooking Level: Intermediate

Living In: Billerica, Massachusetts, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
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Reviewed: Sep. 16, 2008
I did not care for this recipe. Put the mushrooms on a cheese burger instead - it will be much better!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 9, 2008
I thought the flavor was good, however I tasted more roll than mushrooms. Not one of my favorites, but good.
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Cooking Level: Intermediate

Home Town: Wallkill, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 18, 2007
I liked it but was not wowed. I'm wondering if the crescent rolls are too doughy.
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LKP

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 16, 2007
Yummy! A hit! I oiled my baking sheet first, added a touch of garlic and put a dab of cream cheese on top before sealing. They are a bit messy to work with and I wondered what they would look like after cooking, but I took the suggestion of another reviewer and crimped the edges with a fork which helped and the appearance was fine. Be sure you drain your mushroom mixture well. I also put mozzeralla cheese on top. I will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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Reviewed: Oct. 7, 2007
These were SOOO GOOD !!! I had trouble putting them together the first time I made them. I made these again only just used the cresent rolls where preforated. I made 4 squares then before serving cut them in half from corner to corner. I used fresh onion and dried parsley and made extra filling. After draining I put them in a bowl and added marble jack and parmesean cheese. Last time I made them I added some shredded mozzerella cheese. Yummy !!! Thank you for sharing your recipe
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Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 30, 2007
The recipe turned out pretty well, but I would have preferred melted cheese in the filling so that it would merge better. It tasted to much like grated Parmesan cheese. I brought a batch of these to a party and they were a big hit.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 16, 2007
These were pretty good but could have used a bit more flavor, I think. Only got 6 from the roll of crescents but it was OK cause the crust was a bit thicker. I added a little 6 cheese Italian shredded cheese on top of the dough before topping with the mushrooms I didn't have to much of a problem forming them but made sure I left room at the edge to fold, which I crimped with a fork. The only problem I can report was that they stuck to the baking pan. I suppose a spray of Pam should solve that. I would def make again but maybe add some garlic for more flavor
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 12, 2007
Everyone enjoyed!! I definitely recommend.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 16, 2007
cut back on the shrooms, and added two eggs and some sauteed peppers- excellent!
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 5, 2007
These were pretty good, but could have had more flavor. I used real onion instead of minced. I think next time I will add some jalapenos or some crushed red pepper to the mushroom mix to give it a little kick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 21, 2007
Made these last night and they were fabulous! I used more like 6oz of mushrooms and dried parsley. I also added some shredded swiss to the mushroom mixture before putting on the crescent rolls. Like other reviewers, I had a hard time keeping my crescents together - they separated at the perforations when I took them out of the can, so I just used them in their regular triangular shape and folded them over sealing with a fork. I didn't use the butter on the top, but I did sprinkle with some garlic powder. I will be making these again and again! Thank you for a wonderful and easy recipe!
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Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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