Rolled mushroom appetizer
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8-oz) cream cheese; softened |
| 1 | can | (4-oz) mushrooms; drained and chopped |
| 1 | can | (10.75-oz) cream of mushroom soup |
| 1 | can | (4-oz) chopped almonds; -or- |
| 1 | pack | (6-oz) almonds; chopped |
| 1 | dash | Garlic salt |
| ½ | tablespoon | Worcestershire sauce (up to) |
| 1 | tablespoon | Horseradish |
| 1½ | Thin sliced white bread | |
| Butter; melted | ||
Directions
Mix mushrooms, cream cheese, soup and seasonings together and set aside.
Cut crust off of bread and flatten each piece with a rolling pin, making rolling procedure easier. Spread 1 teaspoon mushroom mixture on bread slices, covering center of bread only, not to edges. This will prevent mixture from running out of rolls while cooking. Roll each slice and fasten with a wooden toothpick. Place in refrigerator overnight. Brush rolls with melted butter and toast at 450 degrees until brown. Serve hot. Yield: 30 appetizers
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Appetizer roll-ups
- Baked mushroom rolls
- Bread rolls filled with wild mushrooms
- Easy mushroom appetizers
- Impossible beef and mushroom appetizer
- Mushroom appetizer
- Mushroom party appetizers
- Mushroom pastry appetizers
- Mushroom roll-ups
- Mushroom rolls
- Mushroom snack hors d'oeuvres
- Mushroom turnovers
- Portabella mushroom appetizer
- Raw mushroom appetizers
- Spinach and mushroom roll
- Stuffed mushroom appetizers
- Stuffed mushroom caps
- Stuffed raw mushroom appetizers
- Toasted mushroom rolls
- Wild mushroom spring rolls