These Mushroom Cheese Bites have golden, flaky crescent dough, creamy Parmesan sauce and tender, golden-brown mushrooms in a crispy little bite. You are going to love them for so many reasons.
The combination of sautéed mushrooms, rich Parmesan cream sauce, and buttery crescent dough tastes like something from a fancy appetizer menu, yet it is genuinely simple enough for a weeknight snack or a last-minute party save. Plus, they bake up golden and gorgeous in under 15 minutes, which means you spend more time enjoying your guests and less time in the kitchen.
Helpful Tips
- Slice mushrooms evenly: Try to cut your mushrooms into uniform, thin slices so they cook at the same rate and turn evenly golden without any raw or mushy pieces.
- Watch the cream sauce closely: Once you add the Parmesan, keep the heat low and stir constantly, since cream sauces can break or scorch quickly if left unattended on high heat.
- Chill the dough if needed: If your crescent dough gets too soft to cut clean circles, pop it in the fridge for a few minutes so it holds its shape better under the cutter.
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Mushroom Cheese Bites
Ingredients
- 1 package refrigerated crescent dough 8 oz
- 1 tablespoon olive oil
- 8 large mushrooms sliced
- 1/4 teaspoon oregano
- salt and black pepper for seasoning
- 1 tablespoon butter
- 1/2 cup heavy whipping cream
- 1/3 cup Parmesan cheese freshly grated
- 1/2 tablespoon fresh parsley minced
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Once hot, add the mushrooms, oregano, salt and pepper.
- Saute, stirring occasionally, until mushrooms are golden. Transfer to a plate.
- Now add the butter to the skillet. Once melted, add the heavy whipping cream and cook at a low boil for about 3-5 minutes, until the cream has started to thicken. Lower the heat and add half the Parmesan. Stir until completely melted. Season with salt to taste. Remove from the heat.
- Roll out the crescent roll dough. Use a 2” f cutter to cut out circles from the dough. Place them on the baking sheet.
- Top each crescent dough round with a small spoonful of the cream sauce. Spread it out over the top.
- Top with 2 or 3 mushroom slices and sprinkle with the remaining grated Parmesan cheese.
- Bake for about 20 minutes, until golden around the edges.
- Garnish with fresh parsley.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.