- 1/2 cup Chopped onion
- 1/2 lb. Mushrooms, chopped
- 1/4 cup Butter or margarine
- 8 oz. Cream cheese
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. Salt
- 1/8 tsp. Pepper
- 1/8 tsp. Garlic powder
- Loaf of white sandwich bread, sliced 1 Butter or margarine for brushing
Preparation time 15mins
Cooking time 35mins
Put onion, mushrooms and butter into frying pan. Sauté until soft and onions are clear.
Add cream cheese in chunks. Add next 4 ingredients. Stir until cheese melts. Let stand until completely cool.
Remove crusts from bread. Roll each slice with rolling pin. Spread mushroom mixture on each slice and roll up as for jelly roll. Brush with melted or soft butter.
Place on tray to freeze. Store in plastic bag. To serve, cut each roll into 3 pieces. Arrange on ungreased baking sheet. Bake in 400°F (200°C) oven for 10 to 15 minutes until toasted and hot.
Makes 4 dozen.
JIFFY MUSHROOM ROLLS:
Spread undiluted cream of mushroom soup on each slice. Roll. Cut into 3 pieces. Wrap each with 1/2 slice of half-cooked bacon, securing with toothpick. Broil turning once until bacon is cooked. Serve hot.