MUSHROOM ROLL-UPS
A flavourful hors d'oeuvre to have on hand when unexpected friends or guests drop by. Have these ready in the freezer.
Provided by Sageca
Categories Cheese
Time 1h
Yield 30 appetizers
Number Of Ingredients 6
Steps:
- In a skillet, cook bacon, onions and mushrooms until tender.
- Add cheese,combine and set aside.
- Trim crusts from bread and flatten slices slightly with rolling pin.
- Spread each slice with approximately 2 Tbsp of mixture.
- Roll up jelly roll fashion and secure with toothpicks.
- Place seam side down on parchment lined baking sheet.
- Cover and chill for at least 1 hour or freeze in a single layer.
- Place frozen roll-ups in a sealed bag and return to freezer.
- Let frozen roll-ups stand at room temperature for 30 minutes before baking. Brush rolls with melted butter.
- Bake in a 375*oven for 10-15 minutes or until lightly brown.
- Remove toothpicks and slice in half. Serve warm.
- Tip: Use fresh sautéed chopped mushrooms.-.
Nutrition Facts : Calories 65.4, Fat 3.7, SaturatedFat 1.9, Cholesterol 9, Sodium 94.7, Carbohydrate 6.6, Fiber 0.4, Sugar 0.9, Protein 1.6
MUSHROOM ROLLS
Make and share this Mushroom Rolls recipe from Food.com.
Provided by swiz58
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions and mushrooms in butter until the onions are clear and soft.
- Add cream cheese in chunks.
- Add next 4 ingredients.
- Stir until cheese melts.
- Cool.
- Remove crusts from bread.
- Roll each slice with a rolling pin.
- Spread with mushroom mixture.
- Roll like a jelly roll.
- Brush with butter.
- Freeze.
- To serve.
- Cut each roll in three pieces.
- Arrange on ungreased baking sheet.
- Bake at 400* for 10 to 15 minutes.
Nutrition Facts : Calories 160.7, Fat 15.8, SaturatedFat 9.9, Cholesterol 46.4, Sodium 275.4, Carbohydrate 2.8, Fiber 0.4, Sugar 1, Protein 3.2
WORCESTERSHIRE MUSHROOM ROLLS
Steps:
- In a food processor mince mushrooms in 2 batches. In a 10-inch non-stick skillet cook shallots in 2 tablespoons butter over moderate heat, stirring, until golden. Add mushrooms with salt to taste and cook over moderate heat, stirring occasionally, until dark brown and very dry, about 15 minutes.
- Add Worcestershire sauce and simmer, stirring occasionally, until sauce is evaporated and mixture is very dry, about 5 minutes. Remove skillet from heat and stir in Cheddar. (Filling may be made 3 days ahead and chilled, covered.)
- Discard crusts from bread and with a rolling pin flatten each slice into a rectangle. In a small saucepan melt remaining 3 tablespoons butter.
- On a work surface arrange a bread slice with a long side facing you and mound a level tablespoon filling along long side. Roll up bread jelly-roll fashion. Arrange roll, seam side down, in a shallow baking pan. Make more rolls with remaining bread and filling in same manner, arranging in pan in one layer, touching each other, and keeping covered with plastic wrap.
- Brush mushroom rolls all over with melted butter and rearrange, seam sides down and barely touching, in pan. Chill mushrooms rolls, covered, at least 1 hour and up to 1 day.
- Preheat oven to 425°F.
- Bake mushroom rolls in upper third of oven 15 minutes, or until golden. Halve rolls crosswise and tie a chive around each half.
MUSHROOM AND LEEK SPRING ROLLS
Steps:
- In a hot wok or saute pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce.
- Mix all ingredients in a small bowl.
SIMPLE MUSHROOM ROLLS
My grandmother made these in the '60s whenever she entertained; imagine my surprise when I found this in a cookbook as an actual recipe! This brought back a ton of memories -- one of them that these were delicious!
Provided by Lennie
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400F (200C).
- Remove crusts from a few bread slices; set crusts aside for another use.
- Flatten bread slices lightly, with a rolling pin.
- Spread with undiluted soup, then roll up jelly-roll style and secure with a couple of toothpicks.
- Keep making slices until you run out of soup.
- Place rolls on an ungreased baking sheet and brush with melted butter.
- Bake until bread is toasted, about 10 to 15 minutes-- keep an eye on them.
VEGETARIAN SAUSAGE ROLLS
Try our flavourful vegetarian sausage rolls, packed with mushrooms, chestnuts, leeks and cheese. They're perfect for a picnic or served with salad for lunch
Provided by Esther Clark
Categories Buffet, Lunch, Snack, Supper
Time 1h10m
Yield Makes 8
Number Of Ingredients 12
Steps:
- Put the mushrooms in a food processor and pulse until they're very finely chopped.
- Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
- Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don't add too much) and work everything together until you have a slightly stodgy mixture.
- Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.
Nutrition Facts : Calories 286 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
MUSHROOM & ONION CRESCENTS
I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I've had to get sneaky now when I make them. -Carrie Pommier, Farmington, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 rolls.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add mushrooms and onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook and stir 10-12 minutes or until onion is golden. Add garlic; cook 1 minute longer. Remove from heat; stir in Parmesan cheese and parsley., Unroll crescent dough; separate into triangles. Place 1 tablespoon mushroom mixture at the wide end of each triangle; top with 1 tablespoon mozzarella cheese and roll up. Place 2 in. apart on an ungreased baking sheet, point side down; curve ends to form a crescent. Melt remaining butter; brush over tops., Bake 10-12 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 174 calories, Fat 11g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 367mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
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