Mushroom Roll Ups

Wednesday night is game 7 of the Stanley Cup finals. Vancouver vs. Boston. It is has been a nail biter of a series, let me tell you. Whew! I am glad it is down to the last game and I am glad it’s a home game!! This city has been just buzzing for weeks. I made these tasty little bites to enjoy during the game.

This recipe is an oldie but a goodie! The filling is creamy and full of mushrooms. All wrapped up in good old white bread, brushed with butter and baked until toasty and melty. Oh man, these are to die for!

Here is what you need,

1/4 cup butter
1/2 lb. White mushrooms, chopped finely
1/2 cup white onion, minced finely
1-8oz block of cream cheese, room temperature
1/2 tsp. Worcestershire sauce
1/2 tsp. Salt
1/8 tsp. Pepper
1/8 tsp. Garlic powder
1 loaf white sandwich bread, crusts removed
1/2 cup butter, melted
Melt the first amount of butter in a frying pan on medium heat. Add onions and mushrooms. Saute for 5-10minutes until veggies are softened.
Add in the cream cheese, Worcestershire sauce, salt, pepper and garlic powder.
Stir around until cream cheese is melted and smooth. Remove from heat and cool slightly.

**At this stage you will need all of your will power not to eat all the filling with a big old spoon!**

Roll the bread slices with a rolling pin to flatten.

Sorry about the pictures, the light in my kitchen is BAD!

Spread mixture on each bread slice, about 1 tbsp per slice.

Roll up the bread and slice each roll into 3.

Put the rolls on a sheet pan in a single layer. 

Brush the rolls with the second amount of melted butter. Bake in a 400 degree oven for 10-15 minutes until toasted.
Makes about 48 rolls.

I think I could eat a whole batch by myself. This is not something I am proud of, but I just thought you should know.

GO CANUCKS!!

Jen