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Mushroom Cheese Rolls
Recipes
Mushroom Cheese Rolls
8 servings
30 minutes total

Ingredients

  • 8 Bakery potato rolls
  • 1 (24- x 12-inch) sheet aluminum foil
  • 2 tablespoons unsalted butter
  • 8 oz sliced fresh baby portabella mushrooms
  • 1 teaspoon browning sauce
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 2 tablespoons fresh Italian parsley
  • ½ cup light mayonnaise
  • 8 slices provolone cheese (about 6 oz)

Steps

    1. Preheat oven to 400°F. Split rolls crosswise; arrange bottom halves of rolls in center of foil sheet.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Melt butter in pan, then add mushrooms, browning sauce, salt, and pepper; cook and stir 4–5 minutes until mushrooms are well browned. Chop parsley.
    3. Combine parsley and mayonnaise; spread over cut sides of rolls. Divide mushrooms evenly over bottom halves of rolls. Fold cheese slices and arrange 1 on each roll; add top halves of rolls.
    4. Bring up foil sides, then double-fold top and ends to seal pouch. Bake 10 minutes or until rolls are warm and cheese is melted. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 280, Total Fat 15g, Sat Fat 7g, Trans Fat 0g, Chol 25mg, Sodium 490mg, Total Carb 26g, Fiber 1g, Total Sugar 5g, (Incl. 4g Added Sugars), Protein 10g, Vitamin D 0%, Calc 15%, Iron 10%, Potassium 4%