I make a pile of mushroom turnovers in one blast and then freeze them in "side serving" size to defrost when we want a quick and yummy side dish.
Check em out! Don't they look delish?
1/4 pound fresh mushrooms, coarsely chopped
2 tablespoons parsley (fresh if you have it)
2 tablespoons minced onion
3 tablespoons butter
1 can of refrigerated crescent roll dough
2 1/2 tablespoons Parmesan cheese
2 tablespoons sesame seeds (if you like)
- Preheat oven to 375 degrees (190 degrees C)
- In a medium saucepan over medium heat, slowly cook and stir the mushrooms, parsley and onion in 2 tablespoons of butter until tender. Drain and set aside.
Take the dough out of the can. You can also make fresh dough if you're a real go getter and have the time. I always decide to do these last minute and like the pre-made stuff for the quickness of it. Use the pre-cut crescent dough triangles.
- Arrange them on a large baking sheet. Place 1 tablespoon of the mushroom mixture on each triangle. Top each one with 1 teaspoon of Parmesan cheese. Fold the triangles over to form a smaller triangle.
- melt the remaining butter. Brush the triangles with the butter and sprinkle with sesame seeds if you like. (I actually don't like the taste of sesame seeds, so I don't do this step).
- Bake in the oven 10 to 15 minutes (closer to 10 for me) until golden brown. Serve warm.
- They can also be frozen. Defrost in the fridge or microwave and serve warm.
Sometimes the cheese melts and sizzles out of the turnover casing. Those are the best bites.
I like that these are different than the pasta, potatoes or rice sides that we tend to make. And they are so delish!