Mushroom Pinwheels
Mushroom Pinwheels
Use colorful, frilled toothpicks to serve these delicious bite-sized appetizers.
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20 min
Prep Time
1 hr 45 min
Total Time
60
pinwheels Ingredients
14 cup Land O Lakes® Butter
1 (8-ounce) package sliced fresh mushrooms, finely chopped
2 tablespoons all-purpose flour
14 teaspoon salt
12 cup Land O Lakes® Half & Half
1 teaspoon finely chopped fresh dill
1 teaspoon lemon juice
12 teaspoon garlic or onion salt
20 slices soft sandwich bread
2 tablespoons Land O Lakes® Butter, melted
Fresh dill, if desired
How to make
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STEP 1
Heat oven to 400°F.
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STEP 2
Melt 1/4 cup butter in 12-inch skillet until sizzling; add mushrooms. Cook over medium-high heat 5 minutes or until mushrooms are softened. Stir in flour and salt; mix until well blended. Add half & half; continue cooking, stirring constantly, until mixture is thickened. Stir in 1 teaspoon dill, lemon juice and garlic salt. Pour mushroom mixture into shallow dish. Cover with plastic food wrap; refrigerate 30 minutes or until cool and thickened.
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STEP 3
Cut crusts from bread. Roll bread slices with rolling pin until very thin. Spread 1 tablespoon mushroom mixture on each slice; roll up. Place rolls onto parchment paper-lined or greased aluminum foil-lined baking sheets, seam-side down. Freeze 15 minutes.
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STEP 4
Cut rolls into thirds using serrated knife; separate on baking sheets. Brush with melted butter. Bake 15-17 minutes or until golden brown. Serve immediately. Garnish with fresh dill, if desired.
Tip #1
To make ahead, prepare as directed above except do not cut, brush with butter or bake. Wrap pinwheels in plastic food wrap; place in freezer bag. Freeze for up to 2 weeks. Thaw rolls at room temperature for 30 minutes before slicing. Heat oven to 400°F. Brush with butter and bake as directed above.
35 Calories
1.5 Fat (g)
<5 Cholesterol (mg)
70 Sodium (mg)
4 Carbohydrates (g)
0 Dietary Fiber
<1 Protein (g)
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