Kim's Favorite Cheesy Mushroom Puffs
Kim's Favorite Cheesy Mushroom Puffs
Susan Thomas
8
15 minutes
30 minutes
American
Appetizer
These Cheesy Mushroom Puffs are 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!"
Ingredients
- 2 packages of Crescent Roll Dough
- 8 oz Cream Cheese and/or Pub Cheese
- 8 oz Assorted Fat Moon Mushrooms, chopped
- 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 Tbsp Poppy Seeds / Za’atar Spices / Everything Bagel Toppings
Directions
Preheat oven to 375º and 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.