16 oz. can mushrooms, drained
2 tbsp. minced onion
2 tbsp. butter
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1 (8 count) can refrigerator crescent rolls
8 oz. cream cheese, softened
1/4 c. Parmesan cheese

Preheat oven to 350°F. Sauté mushrooms and onion in butter in skillet. Add lemon juice, Worcestershire sauce and garlic salt. Cook until liquid is absorbed, stirring frequently. Chill in fridge, if desired.

Press dough into greased 9 x 13-inch dish. Spread cream cheese over dough. Sprinkle with Parmesan cheese. Spoon mushroom mixture over top.

Bake 20 minutes. Cut into squares. Serve hot.