Best 12 Mushroom Roll Ups Recipes

BACON MUSHROOM ROLL-UPS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the same skillet, saute onion in drippings until tender. Transfer to a small bowl; add the cream cheese, mushrooms and bacon. Stir until blended., With a rolling pin, flatten bread slightly; spread each slice with 4-1/2 teaspoons filling., Roll up from a long side and secure with a toothpick. Place seam side down in two ungreased 15x10x1-in. baking pans; brush with butter., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Discard toothpicks.

SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE

Steps:

• In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
• Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
• Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
• Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
• While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
• Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
• Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

MUSHROOM ROLL-UPS

Steps:

• In a skillet, cook bacon, onions and mushrooms until tender.
• Add cheese,combine and set aside.
• Trim crusts from bread and flatten slices slightly with rolling pin.
• Spread each slice with approximately 2 Tbsp of mixture.
• Roll up jelly roll fashion and secure with toothpicks.
• Place seam side down on parchment lined baking sheet.
• Cover and chill for at least 1 hour or freeze in a single layer.
• Place frozen roll-ups in a sealed bag and return to freezer.
• Let frozen roll-ups stand at room temperature for 30 minutes before baking. Brush rolls with melted butter.
• Bake in a 375*oven for 10-15 minutes or until lightly brown.
• Remove toothpicks and slice in half. Serve warm.
• Tip: Use fresh sautéed chopped mushrooms.-.

AIR-FRYER MUSHROOM ROLL-UPS

Steps:

• In a skillet, heat oil over medium heat. Add mushrooms; saute 4 minutes. Add oregano, thyme, pepper flakes and salt; saute until mushrooms are browned, 4-6 minutes. Cool., Combine cheeses; fold in mushrooms, mixing well. Spread 3 tablespoons mushroom mixture on bottom-center of each tortilla. Roll up tightly; secure with toothpicks., Preheat air fryer to 400°. In batches, place roll-up on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 9-11 minutes. When roll-ups are cool enough to handle, discard toothpicks. Serve with chutney.

SPINACH MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE

Steps:

• Sauté mushrooms, chopped onion and garlic in oil over med heat, until mushrooms give off their juice and onion is tender- 7-8 minutes.
• Season with salt and pepper.
• Add dry chopped spinach to the pan and heat through.
• Add ricotta, adjust salt and pepper and heat through.
• Remove from burner, but leave in warm skillet.
• Heat broth in small sauce pan.
• Add Gorgonzola into broth, and bring to a bubble.
• Stir in cream and thicken about 2 minutes.
• Place cooked noodles on work surface.
• Place a dollop of spinach mixture on one end of noodles and roll each one up.
• Arrange rolled packages, seam side down, in shallow casserole dish.
• Pour warm sauce over and top with mozzarella.
• Place casserole under broiler to melt mozzarella and slightly brown.

BACON AND MUSHROOM ROLL-UPS

Steps:

• Saute bacon, mushrooms, onion, salt, & pepper 5-8 minutes.
• Stir in cream cheese; set aside and let cool for 15 minutes.
• Cut crusts from bread.
• With rolling pin, flatten bread until 1/4" thick.
• Spread 2 tablespoons mushroom mixture over each slice.
• Roll like a jelly roll.
• Secure with toothpicks.
• Refrigerate 1 hour.
• Put on cookie sheet and brush with melted butter.
• Bake 10-15 minutes at 375°F until lightly brown.
• Cut in half and serve warm.
• Makes 24 appetizer-size servings.

MUSHROOM CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Place a slice of ham and 1/4 cup cheese on each piece; sprinkle with garlic powder and pepper. Roll up and secure with toothpicks. Place in a greased 2-qt. microwave-safe dish. Drizzle with butter. Microwave, uncovered, on high for 7 minutes, rotating dish a half turn twice., Combine the soup, mushrooms and wine or broth; pour over chicken. Cover with waxed paper; cook on high for 4-5 minutes or until juices run clear, rotating a half turn twice. Let stand for 5 minutes. Discard toothpicks. Serve roll-ups with rice or noodles.

TOASTED MUSHROOM ROLL-UPS

Steps:

• In a large frypan, heat 1 tablespoon of the margarine over medium heat.
• Add mushrooms, onion and sweet pepper; saute for 5 minutes or until tender.
• Add garlic; saute 1 minute more.
• Remove from heat.
• Stir in cheese and basil until smooth.
• Season to taste with salt and pepper, set aside.
• Roll slices of bread lightly with a rolling pin to flatten.
• Spread about 2 tablespoons of the filling on each slice.
• Roll up tightly;fasten with a toothpick.
• Place seam side down on a baking sheet.
• Cover with plastic wrap and chill for 1 hour.
• (Roll-ups may be frozen for up to 2 weeks. Defrost 30 minutes before baking.) Melt the remaining 2 tablespoons of margarine, brush over bread rolls.
• Bake at 400f degrees for 15 to 20 minutes or until golden.
• Remove toothpicks; cut each roll into 3 pieces.
• Serve hot.

SPINACH AND MUSHROOM LASAGNA ROLL UPS

Steps:

• Cook lasagna noodles.
• Cook onions in 2 tablespoons butter until tender.
• In a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well.
• In a saucepan, melt 1/4 cup butter.
• Stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese.
• Over medium heat, stir until mixture thickens then remove from heat.
• Lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle.
• Roll up jelly roll fashion.
• Spread small amount sauce on bottom of an 8 x 8 baking pan Place rolls in dish.
• Spoon remaining sauce over roll ups.
• Bake 30 to 35 minutes at 350 degrees until sauce bubbles.
• Serve with a salad and garlic bread if desired.

SPINACH, MUSHROOM AND FETA ROLL UPS RECIPE - (4.3/5)

Steps:

• Preheat Oven to 375 degrees Cook lasagna noodles as directed. (make sure that you salt the water before boiling). When al dente, strain and lay flat to cool. While noodles are cooking, saute spinach and mushrooms and let cool. Combine: Cottage Cheese, Whipping Cream, Sour Cream, 3/4 cups feta cheese, Salt, Pepper and Garlic Powder in a medium bowl until blended. Fold in spinach and mushrooms. Put a layer of marinara in the bottom of your pan. Take about 2-1/2 heaping tablespoons of combined mixture and spread across noodles, leaving about a half inch from ends of noodles. Roll up from end to end (doesn't have to be a very tight roll) and place on top of marinara in pan. Once you have rolled them all, put remaining marinara and feta on top of rolls and top with shredded cheese. Bake at 375 for about 10 minutes or until cheese is bubbly.

MUSHROOM ROLL-UPS

Steps:

• Saute mushies in butter for 5 min. Add floour, salt, and cream. cook, stir, til mix comes to a boil and thickens. Spread with mixture on each slice. Roll up and freeze. When ready to eat, brush each roll w' melted butter and put in 400 oven about 12 min or til lightly browned.

MUSHROOM ROLL - UPS

Steps:

• 1. Saute mushrooms & onion in butter. Add lemon juice, wine & salt.
• 2. Remove crusts from bread and roll out each slice flat -- with a rolling pin.
• 3. Spread each piece with a small amount of sour cream. Put a spoonful of mushrooms on each slice & roll up.
• 4. Brush each with melted butter. Freeze on a cookie sheet. When frozen - cut each into 3 pieces. Store in plasic baggies.
• 5. When ready to bake -- place on ungreased cookie sheets. Bake at 350 for 25 minutes.