- 8 oz. fresh mushrooms, finely chopped
- 2 tbsp. butter
- 1/2 tsp. garlic salt
- 2 tbsp. onion, minced
- 1 tsp. lemon juice, freshly squeezed
- 1 (8 oz.) can crescent rolls
- 2 (3 oz.) pkgs. cream cheese
- 1 tsp. Worcestershire sauce
- 1/4 c. Parmesan cheese, freshly grated
Brown mushrooms, butter, garlic salt, onion, Worcestershire sauce, lemon juice until all liquid evaporates. Grease a 9 x 13 inch pan. Spread crescent rolls for bottom crust. Spread cream cheese over crust. Top with mushroom mixture. Sprinkle Parmesan cheese over mushrooms. Bake at 350 degrees for 20 to 25 minutes. Cool before cutting (very rich - cut into small pieces). Serves 15 to 20.