Mushroom Rolls

This is an easy, pastry-free method of making

a delicious mushroom appetizer. Using

buttered whole wheat loaf bread and a

wonderful, cheesy mushroom filling, which

is then baked, produces a unique dish.

1 ½ pounds of mushrooms, chopped

½ pound of spring onions, sliced

2 sticks of butter, melted

½ cup of Worcestershire sauce

½ cup of sharp cheddar cheese, grated

24 slices of whole wheat loat bread, crusts removed

Saute the mushrooms and onions in a little

butter until done, add Worcestershire sauce and

cook until almost dry. Stir in the cheese and

remove from the heat. Flatten bread slices with

a rolling pin and brush with butter. Spread

mushroom mixture on each slice and roll up.

Place each in a baking dish, seam side down.

When the rolls are finished, brush all with butter

and put in a refrigerator overnight. In a 425

degree oven, bake for 15 minutes or until lightly

browned and remove to a warm platter for serving.

Rolls may be cut into halves and garnished with

a sprinkling of chopped chives.


  • The contents of this site are copyrighted. Permission to reprint may be obtained by written request.