Mushroom Cheese Puffs

Mushroom Cheese Puffs

H. Roberts 0

"A quick and very easy recipe using crescent dough."

Ingredients 20 m {{adjustedServings}} servings 167 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  2. Unroll one crescent dough from the package and place on the cookie sheet. Pinch the seams together until the sheet is in the form of a rectangle. Place the drained mushrooms onto the dough and top with the grated cheese. Place the second roll of crescent dough on top, again pinching the seams. Press slightly to compact and pinch seams all the way around but leaving a slit for steam to escape.
  3. Bake for 10 minutes or until golden brown. Slice into 8 individual servings and serve immediately.
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Reviews 8

  1. 10 Ratings


Tried this with another stuffed mushroom recipe and I wasn't a fan of this one...and the other recipe was better liked by guests. This was a little too blah for us. Just the mushrooms and cheese was simple, but that is not enough flavor for us. I don't think I will try this one again. Thanks anyway for the post.


This is all right, and very simple, but there are much more interesting mushroom pastry combinations on available on this site. Using fresh mushrooms makes this about twice as good.


Good, but a little boring. I used fresh mushrooms instead of canned and made smaller "puffs" than I think the recipe intended. Tasty, but could use a little seasoning in there. Thanks! :)