Ingredients
8 oz can mushroom stems & pieces
2 tbsp. butter
2 teaspoon powder
1 teaspoon onion powder
1 tsp. lemon juice
1 tsp. Worcestershire sauce
8 oz. can crescent rolls
3 oz. cream cheese, softened
1/4 c. grated Parmesan cheese
Preparation
Preheat oven to 350 degrees.
Stir mushrooms, garlic powder, onion powder, lemon juice, and Worcestershire sauce in medium skillet. Cook until liquid evaporates.
Separate crescent dough into 2 rectangles. Place in ungreased 11 x 9 inch pan. Press over bottom and 1/4 inch up sides to form crust.
Carefully spread cream cheese over dough. If the cream cheese is not very soft, it will tear the crust.
Top with mushroom mixture and then Parmesan cheese. Bake 20-25 minutes until golden brown.
Cool 5 minutes. Cut into desired shapes.
