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Home » Spinach Mushroom Crescents

Spinach Mushroom Crescents

March 13, 2019 by Debi 10 Comments

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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.

Spinach Mushroom Crescents - Easy to make, cheesy, crescents stuffed with iron-rich dark green spinach and mushrooms.

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Spinach Mushroom Crescents - Great as an appetizer or side, or make a bigger pouch with the crescents, and serve them as a great vegetarian main course.

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.

Spinach Mushroom Crescents – make it a bigger crescent that’s filled with yummy spinach and mushroom goodness and serve it as a main dish.

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.

Spinach Mushroom Crescents – 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.

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.

Spinach Mushroom Crescents – 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.

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

  1. 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

  1. 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.

Spinach Mushroom Crescents Recipe - easy to make, filled with delicious cheesy spinach mushroom goodness

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.

Spinach Mushroom Crescents Recipe the whole family will love

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.

Spinach Mushroom Crescents Recipe - a great vegetarian main dish

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Spinach Mushroom Crescents Recipe - a great vegetarian main dish with healthy cheesy spinach & mushroom filling

Spinach Mushroom Crescents Recipe - a great vegetarian appetizer or side dish with healthy cheesy spinach & mushroom filling

Spinach Mushroom Crescents Recipe

Spinach Mushroom Crescents – 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.

Spinach Mushroom Crescents

Debi
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.
5 from 11 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Course
Cuisine American
Servings 24 servings
Calories 74 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

To bake:

  • 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.

Notes

Makes 24 crescents or 12 main dish crescents

Nutrition

Calories: 74kcalCarbohydrates: 3gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 26mgSodium: 130mgPotassium: 84mgVitamin A: 1540IUVitamin C: 1.2mgCalcium: 91mgIron: 0.5mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword crescents, spinach
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Appetizers, Budget, Christmas, Easter, Main Dish, Side Dishes, Thanksgiving, Weeknight meals Tagged With: appetizers, Cooking, dinner, Food, healthy, Meatless Monday, mushrooms, recipe, spinach, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Deb

    March 13, 2019 at 11:38 am

    5 stars
    These look so good perfect pockets of deliciousness! Thank you for another wonderful recipe.

  2. Toni | Boulder Locavore

    March 14, 2019 at 8:48 pm

    5 stars
    Everyone at my house will surely love this! Looks delish!

  3. Brandi Burgess

    March 17, 2019 at 2:52 pm

    5 stars
    I can not get enough of crescent rolls!!!! These spinach mushroom crescents look AMAZING!!!!

  4. michele

    March 17, 2019 at 8:42 pm

    5 stars
    I love the way you folded these to make them look even more special. I also loved how they were so easy for me to make them and that they looked just like yours! They were delicious too!

  5. Sandra Shaffer

    March 18, 2019 at 10:27 am

    5 stars
    The more veggie options the better when it comes to serving appetizers. I love how fancy these look, yet simple to put together. Can you use fresh spinach for these? Wondering if I would need to cook if first. Thank you!

  6. Amy

    March 18, 2019 at 9:38 pm

    5 stars
    These were absolutely delicious! So savory and easy! I tried the third method of squeezing out the liquid from the spinach with the towel and it worked great! Thanks for the tip!

  7. Angela

    March 19, 2019 at 5:58 am

    5 stars
    Crescent dough is a go to fro me when I host any get together. I’m definitely giving these a try soon. That filling sounds so so good!

  8. Heidi

    March 21, 2023 at 5:50 am

    5 stars
    Pretty good. Kids enjoyed it too.

  9. Sarah

    March 21, 2023 at 5:51 am

    5 stars
    I use any white cheese (not ricotta), fresh spinach, and I put the egg on the crescent roll as a wash instead of in the mix. Sometimes I even make a sauce to cook the mushrooms and spinach in. It’s super good! Lots of options for variations and personalizing.

  10. Carol Skogen

    October 15, 2023 at 4:52 pm

    5 stars
    So good, so many possibilities! My mind is spinning. Stuffed mushrooms, frittata, quiche, lasagna, or baked and use as dip with crackers, and many more.mixed with cooked ground sausage. Just to name a rew

5 from 11 votes (1 rating without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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