Ingredients
2 tablespoons butter1/2 pound fresh mushrooms, chopped1 green onion, chopped, divided1 garlic clove, minced1/2 cup heavy whipping cream1/2 cup grated Parmesan cheese1 tube (8 ounces) refrigerated seamless crescent dough sheet
Preparation
Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated.
Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture.
Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.
