Portabella Egg Rolls

By Hklbrries

Tip: Accompany with baby greens dressed with balsamic vinaigrette.

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons minced garlic
• 1 (20-ounce) package portabella mushrooms, diced
• 2 tbsp basil pesto
• 8 ounces grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups marinated artichoke hearts, drained and chopped
• Salt
• Pepper
• 1 package large square egg roll wrappers (20)
• Vegetable oil for deep-frying

Preparation

Step 1

Heat a large skillet over high heat. Add oil, garlic and mushrooms and cook, stirring, for 10 minutes, or until mushrooms are tender. Drain and let cool.

Add pesto, cheese, artichokes, and salt and pepper to taste to the cooled mushrooms and stir to combine.

To make the egg rolls, wrap and fry according to instructions on the package.