Preparation Time: 10 mins.
Cooking Time: 20 mins.
Chilling Time: 30 minutes to 3 days
These delicious appetizers are easy to make and great finger food. Since they can be made well ahead of time why not double the recipe for a party. Substitute creamy goat cheese for cream cheese if desired.
1 tbsp (15 mL) olive oil
6 oz (170 g) fresh portabella Mushrooms, finely chopped
1 small onion, finely chopped
1 large clove garlic, minced
1/4 tsp (2 mL) each dried thyme and rosemary
1/4 tsp (2 mL) salt
1/8 tsp (1 mL) pepper
2 tbsp (125 mL) water
1 tbsp (15 mL) balsamic vinegar
2 tbsp (25 mL) light cream cheese
6 slices white bread, crusts removed
1 tbsp (15 mL) Dijon mustard
In medium non–stick skillet heat oil on medium–high heat, cook mushrooms, onions, thyme and rosemary, stirring occasionally for 5–7 minutes or until starting to brown. Reduce heat to simmer, add salt, pepper and water. Cover and simmer 10–12 minutes or until tender. Remove from heat and stir in vinegar and cheese, until cheese is melted. Remove from burner and cool to room temperature.
With a rolling pin, firmly roll bread to make it thinner. Spread ½ tsp (2 mL) mustard on each slice of bread. Place about 2 tbsp (25 mL) mushroom filling down the centre of each slice. Fold one side of bread over the filling and roll up firmly to seal. Place 2–3 rolls seam side down on a large piece of plastic wrap. Completely seal, folding the ends under and chill for at least 30 minutes or up to 3 days. To serve cut each roll into 4 appetizers.
Makes 24 appetizers
Tip: Choose bakery thin white bread slices that will flatten easier. Substitute low fat mayonnaise or soft butter for mustard if desired.
More delicious recipe ideas are available online at www.mushrooms.ca.
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