Mushroom Rolls (GF filling)

makes: 36 rolls

½ kg mushrooms (20 medium)

3 teaspoons bottled garlic

125g soy cream cheese (1/2 tub)

½ teaspoon onion powder

¼ - ½ teaspoon salt

1 tablespoon savoury yeast flakes

1/3 cup almond meal

1/3 quantity of premade melting cheese (soften in microwave and mash with fork)

1 loaf of soft wholemeal bread

oil for frying (optional)

Simmer mushrooms, salt and garlic in oiled frypan until liquid is absorbed. Cool. Add remaining ingredients (except bread) and mix well. Cut crusts off each slice of bread. Roll each side of bread with a rolling pin until very flat. Spread mushroom mixture onto bread and roll up tightly, making sure the join or end of the bread is directly underneath the middle of the bread roll (this keeps it sealed better). Lightly fry the bottom side of the roll first which has the join, then fry the top side of the bread roll OR place tooth pick in middle of the bread roll and bake in oven. When cool you can cut the rolls into halves. 






There is nothing too hard for You.
Jeremiah 32:17