Mushroom and Cream Cheese Spirals

Mushroom and Cream Cheese Spirals are a great appetizer and are easy to make.  This appetizer is packed with flavor that people just can’t stop eating.  The mushroom mixture is perfect with the varied dried spices that are blended.  I also like the mushroom combination with the cream cheese and the warm croissant.  They also taste pretty good even at room temperature.  These appetizers also pair very well with wine.  So, give this recipe a try and let me know how it goes.

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Ingredients

• 10-12 oz container of fresh mushrooms – I used Portobello
• 1 small sweet red onion
• 1/2 stick of butter
• Two 8oz(226g) blocks of cream cheese – softened to room temperature
• 4 cans (8oz-226g) of Pillsbury Original Crescents – 8 rolls per package
• 1 Tablespoon of olive oil
• 1/4 teaspoon of dried basil
• 1/4 teaspoon of dried thyme
• 1/2 teaspoon of coarse black pepper
• 1/4 teaspoon of dried tarragon
• 1/2 teaspoon of dried parsley flakes
• 1/4 teaspoon of granulated garlic or garlic powder
• 1/4 teaspoon of dried oregano

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Supplies

• Sharp knife
• Cutting board
• Mini chopper
• Large deep skillet
• Strainer
• Baking sheet
• Foil (optional)
• Spatula
• Measuring spoons

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Directions For Mushroom and Cream Cheese Spirals

• Start by pre-heating the oven to 375 degrees Fahrenheit.  Then line a baking sheet with foil.  This step is optional but if you don’t like to clean up like me, line the baking sheet with foil.
• Cut up the onion into fine pieces with a sharp knife or a mini chopper.

• Rinse or wipe off the mushrooms one by one without immersing in water and place on a paper towels to continue to dry.

• Then chop up the mushrooms into small pieces.

• In the skillet, heat to medium high and add the olive oil and butter, and allow it melt.  Then add in the chopped onions and sauté until soft.  This should be about 3-4 minutes.

• Now, add in the mushroom pieces, reduce heat to medium and add the seasonings and simmer for 7-10 minutes until mushrooms are tender.

• Once the mixture is tender, taste to make sure you have enough seasonings.  If needed, then add more to tastes.  So once you are satisfied with the seasonings, then drain in a strainer and allow the mixture to cool.

• Next, mix the cream cheese with a spatula until blended and then add in the cooled mushroom mixture and mix.

• Now, unroll the croissants and merge 4 triangles together with your fingers.  One container results in 2 rectangles.

Next, spread the mixture with a spatula on the rectangle but do not go all the way to the edges.

• Starting at one end, gently roll the dough into a log.  Then slice the log into 1 1/2 inch pieces and place on the baking sheet.

• Space the spirals about an inch apart.

• Bake for 10-12 minutes on the middle rack or until lightly brown.  Serve while warm.

• So, if you don’t want to use croissants or can’t find them.  You can use premade dinner rolls from the bakery.  Just hallow out the middle and add in the mixture.  Then bake at 350 degrees for 10-12 minutes or until warm.  Just place on a lower rack since the rolls are already baked, so they don’t brown too much.  Enjoy!

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