Spinach Mushroom Crescents are easy to make, cheesy, crescents stuffed with iron-rich dark green spinach and mushrooms. Great as an appetizer or side, or make a bigger pouch with the crescents, and serve them as a great vegetarian main course.
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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.
- 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.
- 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.
- 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.
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.
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.
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Spinach Mushroom Crescents Recipe
Spinach Mushroom Crescents
Easy to make, cheesy, crescents stuffed with iron-rich dark green spinach and mushrooms. Great as an appetizer or side, or make a bigger pouch with the crescents, and serve them as a great vegetarian main course.
- 1 teaspoon olive oil
- ½ cup finely chopped mushrooms
- 2 eggs
- 10 ounces frozen chopped spinach cooked and drained well
- 15 ounces ricotta cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup dry onion flakes
- 1 ½ teaspoons parsley flakes
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon sugar
- pinch black pepper
- 3 packages refrigerated crescent rolls 8 ounces each
- Preheat oven to 350° F.
- Heat oil in a small skillet. Once hot, add chopped mushrooms, and sauté until mushrooms start to brown and have released all of their juices. Remove from heat.
- In a medium bowl, lightly beat eggs. Add cooked and drained spinach, cooked mushrooms, ricotta, Monterey Jack cheese, and remaining spices. Mix well.
To make appetizer or side dish sized spinach mushroom crescents:
- Separate crescent rolls into triangles. Spoon about 1-2 tablespoons spinach mushroom filling into the center of each crescent, and roll up.
To make main dish sized spinach mushroom crescents:
- Divide each package of rolls into 4 rectangles, sealing perforations if there are any. Fill each rectangle with ¼-cup to 1/3-cup of the spinach mushroom filling. Pull the 4 corners of the dough to the center and give a little twist to the dough at the top.
- Place filled crescents on an ungreased baking sheet, or one that’s been lined with a silicon baking mat or a piece of parchment paper, and bake 15-20 minutes, or until crusts are golden brown.
Makes 24 crescents or 12 main dish crescents