Best Mushroom Bread Wedges Recipes

MUSHROOM BREAD WEDGES

Mushroom Bread Wedges image

Tender sliced mushrooms and a sprinkling of Parmesan cheese dot crisp Mushroom Bread Wedges, made with convenient refrigerated crescent rolls. You can also serve them with soup, chili or a main-dish salad. Field editor Patricia Mele of Apollo, Pennsylvania contributed the recipe.

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1/2 pound fresh mushrooms, sliced
3 tablespoons butter, melted
1/4 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning

Steps:

Separate crescent dough into eight triangles and place on a greased 12-in. round pizza pan with points toward the center; seal perforations. , In a small bowl, combine the mushrooms and butter; toss to coat. Spoon mushroom mixture over dough. Sprinkle with Parmesan cheese and Italian seasoning., Bake at 375° for 15-20 minutes or until crust is golden brown and mushrooms are tender,

Nutrition Facts : Calories 168 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 314mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.

EASY AND YUMMY MUSHROOM BREAD WEDGES

Easy and Yummy Mushroom Bread Wedges image

I made these for a Christmas Party we had last year and they went like hot cakes! Everyone complimented me on them. They are so easy but that does not take away from the flavor! I've cut the recipe back for this posting but you can double or triple it to suit your needs.

Provided by Dana Ramsey @DRamsey

Categories Other Appetizers

Number Of Ingredients 6

Ingredients

1 - tube refrigerated crescent rolls
1/2 pound(s) fresh sliced mushrooms
3 tablespoon(s) melted butter
1/4 cup(s) grated parmesan
1/4 teaspoon(s) italian seasoning
1/4 teaspoon(s) garlic powder

Steps:

Separate the crescent dough into eight triangles and place on a greased pizza pan with the points toward the center. Do not let them touch.
In a small bowl,combine the mushrooms and butter and toss to coat. Spoon the mushroom mixture over the dough. I usually have to take my spoon and place the mushrooms nicely on the dough and even them out so the entire triangle is covered.
In a small bowl add your cheese, garlic powder and Italian seasoning, mix and sprinkle onto of the wedges.
Bake at 350° for 15 to 20 minutes or until the crust is golden and your mushrooms are tender.