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These Mushroom Cheese Rolls are yummy but kinda rich. I made

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Joined: Dec 15, 2005

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Posted to Thread #29702 at 11:58 am on Jun 20, 2017

them when I cooked at Publix Apron's meals. You can use whatever mushrooms you have and the "browning sauce is Maggi brand. Take the heat outside and put the packets in the BBQ.
Edited to add that I use the little rolls so they are slider size.

Mushroom Cheese Rolls
8 Bakery potato rolls
1 (12x24-inch) sheet aluminum foil
2 tablespoons unsalted butter
8 oz pre-sliced fresh baby portabellas
1 teaspoon browning sauce
1/4 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons fresh Italian parsley, finely chopped
1/2 cup light mayonnaise
8 slices provolone cheese (6 oz)
Prep
- Preheat oven to 400°F.
- Split rolls crosswise; arrange bottom halves of rolls in center of foil sheet.
1. Preheat large sauté pan on medium-high 2-3 minutes. Place butter in pan, then add mushrooms, browning sauce, salt, and pepper; cook and stir 4-5 minutes or until mushrooms are well browned. Chop parsley.
2. Combine parsley and mayonnaise; spread over both halves of rolls. Divide mushrooms evenly over bottom halves of rolls; top with 1 folded cheese slice and top halves of rolls.
3. Make a foil pouch. Bring up foil sides; then double-fold top and ends to seal. Bake 10 minutes to melt cheese. Serve.


Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz


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