Hidden Treasures Appetizers

Total Time
Prep 10 mins
Cook 15 mins

Here's a nice little tidbit to have with cocktails. For variety you can add a small square of your favorite cheese to the mushroom crown before sealing in biscuit dough.


  1. Drain buttery broth from mushrooms.
  2. Reserve broth.
  3. Blot excess moisture from mushroom crowns with paper towels.
  4. Separate biscuits and cut each one into fourths.
  5. On a floured board, press biscuit quarters into rounds and wrap one around each crown.
  6. Brush wrapped mushrooms with buttery broth and roll in Parmesan cheese.
  7. Bake on a greased cookie sheet in a preheated 400F oven for 10-15 minutes.
Most Helpful

Hello luvmybge, we had a ball making and eating these mushrooms! We used fresh mushrooms instead of bottled, added onion & garlic powder, red pepper flakes, which added that zing. Also, added a bit of olive oil to make the buttery broth & finished it with 1/4 - 1/3 cup of Parmesan. This, we served with a nice dipping sauce. Thanks for posting a keeper, Diane :)

Manami July 27, 2008

These are so easy to make, brown beatufully and are very eye appealing. I found that I wanted a bit more flavor (I like spicy) and next time I will put a bit chili flakes in with each mushroom. This time I served them with an Asian sweet chili sauce, Delicious Thanks luvmybge for posting this recipe -- posted Jun 20, 2005

Bergy June 20, 2005

These weren't quite what I expected. It was missing something and I'm not totally sure what. I may try them again and use refrigerated crescent dough. The dough seemed to be a little overpowering, there was to much of it, but if I'd have used less I couldn't have wrapped it around the mushrooms. And it took me a lot longer than 10 minutes to make them.

Steph Doll November 21, 2004