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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 32 |
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After studying this delightful recipe Joanne Shew Chuck sent from St. Benedict, Saskatchewan, our kitchen staff unrolled a crafty way to display her appetizersby tying the tidbits with green onion tops to resemble diplomas. Her response? What a neat idea! Adds Joanne, We use these appetizers for all sorts of occasions. In fact, I regularly freeze them so I'm always prepared...even if unexpected guest drop in. Pasty Dean, Sealy, Texas Ingredients:
16 to 20 green onions |
2-1/2 cups chopped fresh mushrooms |
1/4 cup butter, cubed |
1 package (8 ounces) cream cheese, cubed |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon garlic salt |
32 slices white or wheat bread, crusts removed |
melted butter |
1 cup boiling water |
Directions:
1. Cut green tops off onions; set aside. Chop enough of the remaining onions to measure 1/2 cup.
2. In a large skillet, saute onions and mushrooms in butter until onions are tender. Add cream cheese and seasonings; stir over low heat until cheese is melted, about 2 minutes. Remove from the heat; cool slightly.
3. Flatten bread with a rolling pin. Spread 1 tablespoon of mushroom mixture on each slice and roll up. Place in a single layer on greased baking sheets. Freeze for 30 minutes. Frozen unbaked roll-ups may be stored in airtight containers in the freezer for up to 1 month.
4. Brush with melted butter. Bake at 375° for 15-20 minutes or until lightly browned. Cut reserved onion tops in half lengthwise. Place in boiling water for 1 minute; drain and cool. Tie a strip around each roll-up. Yield: 32 servings.
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