Rolled Toasted Mushroom Appetizers

Rolled Toasted Mushroom Appetizer is something that I don't think you've seen before. Roll the bread flat first, spread with filling, roll up and bake. Delicious!

Appetizers are a staple in our house. They are fun to make and usually very simple.

You can share three of four recipes together and have a well-rounded meal with lots of flavor coming from every direction.

Easy to pick up and easy to eat is a little dangerous but I live for danger. Bring it on!

You can never have too many mushroom appetizer recipes if you ask me. They're very much like cauliflower in the fact that the possibilities seem endless.

Jump to:

• 🍄 Mushroom appetizers
• 💭 Chef Tips
• 🥘 Ingredients
• 🔪 Instructions
• 💭 Can you freeze these mushroom appetizers
• 📋 Recipe

🍄 Mushroom appetizers

On this blog alone there is Mushroom Bruschetta Crostini, Slow Cooker Balsamic Glazed Mushrooms, and Stuffed Mushrooms just to name a very few.

I bet you have other favorite recipes too.

Just a quick peek.

I think this Rolled Toasted Mushroom Appetizer is one that you'll want to make over and over again. I know I do!

You actually flatten the bread slices thin with a rolling pin. Then they roll up so easily and hold their shape.

If you're going to serve it to family and friends then you may as well print out a few copies of the recipe too because people will be asking for it.

💭 Chef Tips

There is a video below that helps you visualize how to make these rolls but I have a couple more hints for you.

When not filming I take more time and actually cut very close to the crust. Even if the bread has a dome at the top I even cup around that.

All I do is to start rolling at the dome spot so that the final edge of the roll is straight.

I really roll thin and even. Push the rolling pin off the edge of the bread and get the slices evenly flat.

Don't roll too tight so the filling doesn't come out the edge. Firm but not tight. You don't need much filling anyway to make these delicious.

Don't forget to cut them in half before rolling in dairy-free butter. It's much easier to handle and less messy.

I melt the dairy-free butter on a dinner plate in the microwave. Then I pick up the roll and lay it at one edge of the plate.

Then I roll it straight through butter. Just once and then lay it seam side down on the baking sheet.

Bake and try not to eat too many.

🥘 Ingredients

• Dairy-free butter adds a buttery flavor and toasts the rolls nicely.
• Button mushrooms are the perfect light and earthy taste.
• Whole wheat flour thickens the filling.
• Salt is the perfect understated seasoning.
• Dairy-free creamer adds flavor and necessary liquid.
• Lemon juice just a little bit to add a tangy flavor.
• Ground black pepper is very spicy so don't use a lot.
• Whole-grain bread is the wrap for this delicious finger food.

🔪 Instructions

• Heat one tablespoon dairy-free butter in skillet.
• Add chopped mushrooms and sauté for five minutes.
• Add flour and salt and cook five minutes. This cooks out the raw flour taste.
• Stir in creamer and cook on low 15 minutes. Make sure it's low. The sauce will thicken and that's good.
• Add pepper and lemon juice, and stir. Take the skillet off the burner to cool.
• Cut crusts off as close as you can to keep as much bread as you can.
• Roll each square thin with a rolling pin. You were going to want to be able to roll up these squares. I like them thinner than what's in the video. You should roll off the edge and make them evenly flat.
• Spread one tablespoon mushroom mixture onto each square and roll jelly-roll style.
• Melt remaining butter and add to a bowl. 
• Cut rolls in half and roll in melted butter. They roll much better when cut in half and they are also better-sized finger food.
• Place rolls on baking sheets and bake at 425° for eight minutes or until golden brown.

Don't forget to make this Rolled Toasted Mushroom Appetizer over any holiday either. Mother's Day, Thanksgiving, Christmas, and New Year's Eve - Here I Come!

💭 Can you freeze these mushroom appetizers

• You can freeze them before being rolled in dairy-free butter and baked.
• So roll them up and then freeze before dunking.
• They will keep in the freezer for 3 months.
• To bake let them defrost in the refrigerator for at least 4 hours.
• Roll in the melted butter and place on a baking sheet and bake at 425 degrees for eight minutes until browned.

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DID YOU TRY THIS RECIPE? I want to see! Follow @vegan_in_the_freezer on Instagram, snap a photo, and tag it #veganinthefreezer. I love to know what you are making!

📋 Recipe

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