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Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper.
Melt 2 tablespoons of the butter in a skillet. Add the mushrooms and cook, stirring frequently, until the mushrooms have softened, about 5-10 minutes.
In a large bowl, combine the 4 tablespoons of softened butter with the cream cheese and beat with a hand mixer until smooth and combined. (You can also do this by hand with a spatula, it just takes a little more effort.) Add in the chicken, stuffing, and cooked mushrooms. Season to taste with salt and pepper. Stir to combine.
Open the crescent rolls and divide the rolls into triangles. Spread the dough slightly larger and add some of the chicken mixture to the wide end of each roll. Roll up the crescent roll, keeping the chicken mixture inside and pinching the edges closed.
Place the filled rolls on the prepared baking sheets.
Melt the remaining 2 tablespoons of butter. Brush the butter over the top of the rolls and sprinkle with the grated cheese.
Bake in the preheated oven until the rolls are golden brown, about 25 minutes.
Serve warm.