HELPER CHEFS

Sunday, September 20, 2009

Delish Shroom Spirals

Delish Shroom Spirals



Delish Shroom Spirals

We enjoyed these as a side to dinner the other night. Between three of us, we ate over 30 of them before we could blink an eye. They were soooooo good! My guess is that they would be great at room temp or cooler too. We ate them all while they were still warm:)
This is an adapted recipe from my friend Kelly. The original recipe has reg cream cheese, garlic SALT, an egg for egg wash, and normal mushrooms, with a lil different measurements. If anyone wants that recipe I can also post it here....just let me know:)
I am sure to make these again as they were a HIT! Everyone must try these! Soooo Good! Dan, Brandon and I ate them right up!

I would say the most challenging parts of this recipe are 1- trying to roll all the goodies inside.....tuck roll, tuck roll....and 2- cutting them into little 1/2 inch pieces w/o them falling apart. I think it would be easier if all ingredients are cold, and also if I had dental floss rather than a knife to slice them.

If anyone reading this has never used dental floss to cut b4, you slide the floss under the roll, hold the floss up on both sides so it is perpendicular to the counter....Switch floss to opposite hands and pull floss away from each other outwards......Repeat until all slices are cut....( I hope that all made sense.)



5 oz Bella mushrooms diced small
4 oz Philadelphia Spinach Artichoke Cream Cheese
1 1/2 TB finely chopped onion
1/2 TB garlic powder
1 pkg crescent rolls
1 TB butter
Pam Spray

-Put onions and 1 TB butter in pan over med/high heat. Begin to saute, and then throw in mushrooms. Don't saute till limp. Only cook till HALF sauteed.
-In separate bowl, mix the half sauteed shrooms and onions with the cream cheese and garlic powder.
-Roll out crescent rolls flat on counter top.
-Pinch crimps together to make single flat sheets rather than triangles.
-Depending if you bought the normal, or the big crescent rolls, you will have either 3 or 4 sheets.
-Spread mixture evenly on each of the crescent rectangles, leaving the outer edges free of mixture.
-Roll each rectangle like a jelly roll, and cut into approx 1/2 inch pieces.
- Gently place them on a Pam sprayed baking sheet.
- Bake at 350 for 15 minutes or until golden brown.
Makes about 32.

2 comments:

  1. Finally! an hors d'ouvres (Sp??) recipe that no one else will show up with, and that I won't have to spend an afternoon searching google for. Thanks Kaelou! Mom

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  2. Ok, tried these tonight for the game. here are my neccessary adjustments: no spinach artichoke cream cheese in these parts, so I cut up beet leaves fine and sauteed them with the onion and mushrooms. No fancy mushrooms either, so I just used the plebian white ones. Added basil and black pepper tp compensate for bland mushrooms. Made tiny tarts with the cresent roll dough. They were awesome. Maybe tasted a little Ukrainian.

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