Cheesy Mushroom Rolls Recipe

Hi friends!
Thanksgiving was a few weeks ago and I always like to bring something even if it’s not a pot-luck style. So I made these delightful little cheesy mushroom rolls to share. A friend of mine makes something very similar that we had at her place one time and I liked them so much I thought I’d try my hand at them and put a Kyra spin on them 🙂
In the pictures below I actually made a double batch of the filling then froze half to use another time.

Cheesy Mushroom Rolls
1 Tbs butter
1/2 lbs (250g) mushrooms (I prefer brown/cremini)
1/2 Cup onion (about 1/2 onion)
1 clove garlic or 1 tsp garlic powder
1/4 tsp thyme
1/2 tsp Worcestershire sauce
1/2 Cup grated Parmesan cheese
1 brick (8oz) cream cheese
1/4 tsp salt
1/4 tsp pepper
1 loaf white bread
1/3 Cup melted butter

– Chop fine the mushrooms and onion.
– Melt 1 Tbs butter in a large pan on about medium heat then sauté mushrooms and onion for about 15 mins until they are cooked.
– While that is sautéing cut the crusts off of your bread and using a rolling pin (or a wine bottle as I don’t own a rolling pin haha) flatten the slices of bread one by one and set aside. *If you feel they might get dried out as they wait for the filling just put a clean kitchen towel over them*
– Mince or press the garlic and add to the mushrooms and onions once they are cooked. Stir this around for about 1 min to let the garlic cook a bit.
– Lower the heat to about med-low and add the thyme, Worcestershire, Parmesan, salt and pepper and stir to combine.
– Next add the cream cheese and stir it in until it is completely melted. *go ahead and give this a taste to see if you need to adjust the salt or pepper*
– Now to assemble spoon about 1 Tbs of the mixture onto a slice of bread. Spread it evenly over the whole slice then roll it up. Using a serrated knife cut into 3 pieces. Continue until all the bread is used.
– Put these on a baking sheet then brush generously with the melted butter.
– Bake for 10-15 minutes at 400F until they are nice and toasted.
*Recipe Note: Try not to roll the bread too thin so the butter has more chance to sponge into it, they will turn out more light and crisp*

(mushrooms and onions sautéing)

(bread rolled flat)

(filling ready to go)

(spread to all corners of bread)

(rolled and cut)

(ready for the oven)

(ready to enjoy)

Thanks and until next time, enjoy your adventures!
Kyra 🙂


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