Spinach Mushroom Crescents

Side dish or appetizer

I always love having a side dish or an appetizer that has a little sneaky vegetable inside. And, these are a great way to do that. The filling looks pretty as it sticks out, and adds a nice flavor to the crescents.

Or, make it a bigger crescent that’s filled with yummy spinach and mushroom goodness and serve it as a main dish.

There’s enough filling in the recipe that you can actually do both. Maybe make the some smaller ones for the kids, and bigger ones for the adults.

This recipe was inspired by a few of my recipes

The spices are a mixture from my homemade onion soup mix recipe.

And, I never realized just how much you guys like cooked spinach. My Spinach Mushroom Gratin has met with rave reviews!

And, my mom’s Chicken Crescents are always a hit that everyone seems to love.

To defrost spinach:

Remove the frozen block of spinach from the paper box and place it on a microwave safe plate.

Microwave the spinach on high power for 3-7 minutes (microwave times will vary based on different power levels). Stir after every couple of minutes to try to break up any icy chunks. The spinach is done when there are no more icy spots.

Alternatively to microwaving it, you can thaw it under warm running tap water. Remove the frozen block of spinach from the paper box, and place the block in a mesh strainer and run it under very warm water. Feel around for icy chucks, and break them apart with your fingers.

How to drain the liquid off the spinach

For this dish you want the spinach to be pretty dry, so in order to get that, you’ll need to squeeze as much liquid out of thawed spinach as possible. There are a couple of ways the liquid can be drained off.

1. Place the thawed spinach in a fine mesh sieve, and allow the liquid to drain. Then take a wooden spoon and press down on the spinach to press all the liquid out.

or

2. You can also grab a handful of spinach and squeeze the water out of the spinach. Your hands will get a little messy, but that’s fine.

or

3. Place the thawed spinach in a clean dry cotton cloth towel. Wrap the towel around the spinach and squeeze the water out of the spinach.

Recipe notes

Other than preparing the spinach, this recipe is pretty straightforward.

Sauté up the mushrooms in a skillet – and that’s pretty quick.

Mix up some spices, eggs, and cheese with the spinach and mushrooms.

Spoon the mixture into the crescent rolls. I do find that having a cookie dough scoop like these ones makes it really easy to scoop the filling and place it into the crescents. For the main dish crescents I used a 1/3 cup measuring cup to scoop.

That’s about it. If you don’t already have a Silpat, I highly recommend them. It makes baking so easy. Or use parchment paper.

Oh, and if you want, you can brush the tops of the crescents with melted butter and sprinkle a little garlic powder over the top before baking them.