Mushroom Lovers

Mushroom Lovers Recipe

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Michael Hall


Mushroom Lovers rejoice! This recipe is too delicious not to share and was given to me by my cousin Dustin. This is his original recipe that he made for a Family gathering and it literally disappeared within minutes. I think my Sister and I ate most of it! Note: Feel free to Mix and Match your favorite Mushrooms and or Cheeses the sky is the limit. Thank You Dustin!

☆☆☆☆☆ 0 votes
30 Min
30 Min


2 can(s)
refrigerated crescent rolls
2 pkg
cream cheese (8 oz. ea. at room temperature)
3 pkg
8-14 oz. button mushrooms (use your favorite or try a combo)
2 medium
sweet onions
2 Tbsp
worcestershire sauce
2 clove
garlic, chopped
2 Tbsp
butter (no margerine)
2 Tbsp
olive oil
parmesan cheese, generous amount
mozzarella cheese, generous amount
salt and pepper to taste
cooking spray


1Preheat oven to 350 degrees. Spray cookie sheet(s) with light coating of cooking spray.
2Over medium heat, saute Mushrooms, Onions, Worcestershire Sauce, and Garlic in Butter and Olive Oil. Cook just until onions begin to soften, about 8-10 minutes. Salt and Pepper to taste.
3Remove Mushroom mixture from heat and allow to cool.
4Roll out Crescent dough, flat, onto one large or two small cookie sheets.
5Spread cream cheese onto dough. Sprinkle Parmesan cheese over cream cheese and crescent layer.
6Spoon Mushroom mixture over cream cheese layer. Top with a generous amount of Mozzarella cheese.
7Bake at 350 degrees for 30 minutes or until Cheese is bubbly and crescent dough is golden brown. Make sure crust is done in middle, if not place back in oven until done.
8Remove from oven and let cool enough to cut. Cut into square servings and serve warm.

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