Kim's Favorite Cheesy Mushroom Puffs
These Cheesy Mushroom Puffs is one of Kim Kneeland, Farm Manager at Fat Moon Farm, and her family's favorite recipes.
Here are a few words about this recipe from Kim:
"For me, savory dishes are my favorite. This recipe is easy to prep the day before and bake the day of, or even take with you and bake at the party.
My whole family is now obsessed with this snackable, bite-sized appetizer and gobbles these puffs up right out of the oven
Click here for photos of the recipe and process. My recipe is based off of the recipe from that page, but of course, I never actually follow a recipe, so this is my take on their base!"
- 2 packages of crescent roll dough
- 8 oz cream cheese and/or pub cheese
- 8 oz fresh mushroom variety chopped small
- 1-2 shallots or 1 onion chopped finely
- 1 clove garlic
- Salt (to taste)
- Thyme (to taste)
- 1-2 oz of chicken or vegetable stock
- 1 egg beaten
- 2 tablespoon poppy seeds / za’atar spices / everything bagel toppings
How to Make:
- Preheat oven to 375º. Line a baking sheet with parchment paper.
- Saute shallots in butter or oil over medium heat. Add garlic and mushrooms after 5 min with a splash of chicken broth or stock.
- Add salt and thyme to taste and cook for another 5 minutes or so until all ingredients are tender and delicious!
- Take off stove and let cool.
- Separate crescent dough into 8 rectangles, and press perforations to seal.
- Combine cream/pub cheese and mushroom mixture (once cool). Feel free to add any other spices, herbs, parmesan cheese, etc. into this mixture.
- Spread mixture in equal portions over each rectangle of dough.
- Starting at long sides, roll up each rectangle jellyroll fashion. Pinch to seal.
- Slice logs into 1-inch pieces and place seam side down on prepared baking sheet.
- Brush each log with beaten egg and sprinkle with poppy seeds/toppings.
- Bake at 375º for 10-12 min.
While your puffs are baking, take a moment to hear a bit more from Kim. This time, learn about why she loves working at the farm so much:
"There’s no wonder why I found myself working in the world of organic farming and local food.
I love everything about food- how it’s grown, how it creates community, how it nourishes us, how it brings us together, how fun it is to create something in the kitchen...
And, how when done intentionally and in concert with nature’s rhythms, like we do here at the farm, producing food can also create sustainable, resilient landscapes!"