Mushroom Roll-Ups

Flattened white bread rolled around a filling of sauteed onions, diced mushrooms, cream cheese and a few drops of Tabasco, cut into pieces and baked at 425°F until brown.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Mushroom Roll-Ups, photo coming soon
  • Prep 35 min
  • Cook 10 min
  • Total 45 min

Jump to: Ingredients | Instructions | Tips | Print recipe

Mushroom Roll-Ups are one of the bread roll-up hors d'oeuvres in Sandra Mills's recipe book. Diced onions and mushrooms cook down in butter until soft, then cream cheese and a few drops of Tabasco melt in to make a rich, savory filling.

The filling is spread on thin, crustless white bread, rolled up, brushed with butter, cut into bite-sized pieces and baked until brown, about 10 minutes.

Ingredients

  • 4 to 5 medium onions
  • 8 to 10 ounces mushrooms, diced
  • 3 tablespoons butter
  • 8 ounces of cream cheese
  • 3 drops of tabasco
  • 2 loaves of fresh white bread, rolled thin and trimmed
  • Melted butter, for brushing

Instructions

  1. Cook the onions. Dice the onions and put them in a large frying pan with the butter. Saute until they turn translucent.
  2. Add the mushrooms. Add the diced mushrooms and continue cooking until the mushrooms are soft. If the pan is very wet, remove some of the liquid.
  3. Add the cheese. Add the cream cheese and Tabasco and stir until the cheese melts. Mix well.
  4. Roll. Spread the mushroom mixture on the bread and roll up.
  5. Cut. Brush with melted butter, cut into 1 1/2 to 2-inch pieces and place on a cookie sheet.
  6. Bake. Bake at 425°F until brown, approximately 10 minutes.

Tips

  • From Sandra's book: these roll-ups all start with fresh white sandwich bread. Trim off the crusts and roll the slices flat with a rolling pin before spreading the filling. If you live near a bakery that makes white bread, have them slice the loaf lengthwise so you have fewer, much longer slices.
  • Let the filling cool slightly before spreading so it does not tear the bread.
  • To freeze, as Sandra does: place the cut pieces on a cookie sheet and freeze until solid, about 10 minutes, then pack them in zip-lock bags. Bake straight from the freezer.

More hors d'oeuvres recipes

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