Mushroom Bread Baskets

In my 29 years on this odd and wonderful planet I have learned a lot of things about myself.

(And believe me, I am aware there is still a lot to learn!)

Lately, certain patterns have emerged and I have found a simple formula that can describe my overall aesthetic…

I like things really big...or really small.

Take flowers for instance, I like large simple flowers like daisies and lilies - or - small, super intricate flowers :)

(To be honest I just buy whatever looks fresh and cheap from the deli guy on the corner and pray that they last for more than a day so my husband doesn’t realize how much money I waste on half-dead flowers.)

And when it comes to food I gravitate toward things like massive, foot-wide cinnamon rolls or tiny, individual...well...everything. For now, let's focus on the small stuff.

Tiny food makes me happy. I am a simple girl and eating something that’s small enough to be found in Barbie’s dream house brings me immense amounts of joy.

(Man I loved Barbies, I have to make a note to have some kids ASAP so I can have an excuse to bring Barbies back into my life. Wonder what ambigious and yet still unrealistic curves she is rocking these days??)

I love when forks and spoons are nonexistent at parties and you simply nibble on miniature compact and non-messy apps just like these MUSHROOM BREAD BASKETS.

And did I mention how they can be made ahead of time, thrown in a bag, and that they freeze beautifully?! I know, I know, you're falling more and more in love with me with each word.

It was a simple idea...why not take my appetizer cups and fold the top over creating a mushroom filled bite?! Hey! Wouldn’t that make it less messy and more portable?! And also, won't it look just silly cute?!!

Why yes, yes it will…

Now excuse me while I revel in the fact that I could totally eat these delectable bites with one hand, while using my other hand to magically make Barbie and Ken fall in love (looks like I have another "special skill" to add to the list...).


1 can Crescent Rolls

10 ounces Baby Bella mushrooms, finely chopped

4 ounces Shitake mushrooms, finely chopped

1 tablespoon truffle oil

1 tablespoon olive oil

4 garlic cloves, finely chopped

1/2 teaspoon kosher salt

1 teaspoon finely chopped fresh rosemary

1 teaspoon finely chopped fresh thyme

1/8 cup Marsala wine

3 teaspoons finely chopped fresh parsley

1 cup Gruyere cheese

1/2 cup Parmesan cheese

Add truffle and olive oil to a pan and cook on medium heat. Add mushrooms and sauté for 5 minutes until tender and slightly brown. Add garlic and salt and cook for 3 more minutes until garlic is fragrant. Add rosemary, thyme and marsala wine. Cook until wine has been absorbed into mushrooms, approximately 3-5 minutes. Add parsley and both types of cheese and stir until the cheese is melted. Remove from heat.

Make appetizer cups, before baking add 1 tablespoon of filling in the center of each piece of dough. Fold dough over the top of the filling.  Bake at 350 for 10-15 minutes until the dough is brown. Remove while hot and serve.


  • You can skip the truffle oil and add extra olive oil. Truffle oil is expensive but also really elevates the flavor. It is worth the investment if you love mushrooms!
  • Marsala wine is optional but does add a nice depth of flavor. You can substitute stock, red or white wine, or simply omit--no big deal.
  • Simplify the different herbs and cheeses and use just one type of cheese and one type of herb.
  • Different types of mushrooms add extra layers of flavor but you can absolutely simplify and use one type of mushroom.
  • When removing the bread baskets some of the filling may be leaking out and sticking to the pan so you may need to run a knife over these sections to loosen.


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