The best way to bulk up any meal is to add mushrooms to the mix. #JoinTheBlendTrend by replacing part of the meat in any dish with mushrooms. You could try this with my recipe for cottage pie or simply make these amazing mushroom rolls. Mushrooms are an umami-rich, healthy vegetable. They are nutrient dense adding potassium, B-vitamins and antioxidants to your dish.
Head straight on to the recipe for Mushroom Rolls ♥
When tasked by the South African Mushroom Farmer’s Association to come up with a recipe to #JoinTheBlendTrend I knew immediately I would make mushroom rolls. The aim here is to replace 50% of the meat in a traditional recipe with mushrooms. This blendability results in a variety of benefits including adding taste to a dish. For my alternative to sausage rolls I went with the lighter option of phyllo pastry instead of butter rich puff pastry. You could make these mushroom rolls completely vegetarian by just doubling up on the mushrooms and omitting the meat.
Today’s inspiration ♥ Recipe For Mushroom Rolls ♥ can be found on Lavender and Lime #JoinTheBlendTrend Share on X
There are many interesting facts surrounding mushrooms. If you start adding more mushrooms into your diet they can aid in weight loss. Mushrooms contain water therefore they will make you feel fuller sooner and keep the hunger pangs at bay longer. Mushrooms contain 14mg of sodium per 100gms making them heart healthy. Coupled with the high potassium content, this can result in lowering your blood pressure. Mushrooms are also a good source of copper, an essential mineral that aids in the production of red blood cells.
Click on the links for conversions and notes.
Mushroom Rolls
Ingredients
- 15 mls olive oil
- 6 spring onions, thickly sliced
- 2 cloves garlic, peeled and thinly sliced
- 250 g minced beef
- 250 g mixed mushrooms, thinly sliced
- Salt and freshly ground black pepper to season
- 10 sprigs fresh thyme, leaves picked
- 5 mls sweet paprika
- 10 g flat leaf parsley
- 1 lemon, zest only
- 30 mls sour cream
- 2 sheets phyllo pastry
- 20 g butter, meltted
Method
- Place the olive oil into a large frying pan
- Heat over a medium temperature
- Add the spring onions and sauté until soft
- Add the garlic and cook for 1 minute
- Add the mince, season generously and brown
- Add the mushrooms and season generously
- Add the thyme and paprika and leave to cook until all the liquid has evaporated
- Leave to cool
- Preheat the oven to 160° Celsius
- Finely chop the parsley and lemon zest together
- Add to the mixture with the sour cream
- Stir to combine and adjust the seasoning if necessary
- Place a sheet of phyllo pastry onto a dry surface
- Brush with melted butter
- Place the second sheet on top and brush with melted butter
- Place the mushroom mixture along the top width of the pastry
- Roll into a sausage shape, as tightly as you can without tearing the pastry
- Trim the edges and cut into 4 equal lengths
- Place onto a lined baking tray and brush the top with melted butter
- Bake for 30 minutes
- Cool slightly on a wire rack before serving
Nutrition
Disclosure: This recipe was commissioned by Mia Nichol from Riana Greenblo Communications on behalf of the South African Mushroom Farmer’s Association. This post is in line with my blogging policy.
What I blogged August 18:
- two years ago – Master Stock
- three years ago – Liebster Award II
- four years ago – Friday’s Food Quiz Number 77
- five years ago – Lime And Coriander Marinated Lamb Chops
- six years ago – Pasta With Chorizo, Bacon, Red Peppers And Tomatoes
Agreed on the mushrooms! And they are so good for you. I used to not be a fan but as like you say they “bulk up a meal” I feel I must add they to my diet. And my husband loves them so I will have to give this yummy recipe a whirl!
Hope you all enjoy them Laura 🙂
Ooh yum! I love mushrooms and I would love these.
Hope you make them Tanya 🙂
Love using mushrooms in my dishes. And these rolls sound fantastic. Love reading about the goodness of mushrooms!
These rolls are really tasty Anu 🙂
Tandy, I had no idea mushrooms could aid in weight loss! BTW – these rolls look so tasty and satisfying!
Thanks Shashi 🙂
Yummy.
thanks!
Nice recipe, Tandy. Suits carnivores like me and vegetarians like my youngest. 🙂
Can I point out the typo on number 10? (Can’t help myself, I do some editing.)
Thanks, not sure how that one got past me!
Oh I need to load up more mushrooms on my diet! I didn’t know that it can benefit to individual trying to lose weight, thanks for the info and mushrooms rolls? great idea! I will try this recipe. 🙂
Hope you enjoy them Eloise 🙂
Love mushrooms. Fabulous looking mushroom rolls Tandy.
Have a great weekend.
🙂 Mandy xo
Thanks Mandy 🙂
Can never have too much mushroom! Love these!
Thanks Mary 🙂
These look so delicious, Tandy. I’m a great mushroom fan. 🙂
Me too Sylvia 🙂
Yes! Mushrooms are super nutritious and I need to eat the more. This is a lovely recipe where it’s all about the mushroom.
Thanks Jem 🙂
Thats an awesome mushroom roll!
Thanks Sahar 🙂
OMG! Great pictures. I could eat these rolls right off the screen. I love mushrooms, but have never thought about adding them to rolls. The health benefits are incredible. Is there a particular type of mushroom you use? or would recommend? Love this recipe…yeah!!
Thanks Rosemary. I use portobello and button mushrooms, but any will do 🙂
These look delicious! I love mushrooms but I didn’t know all the facts about them. I should use them more!
Hope you do start making more use of them Nathan 🙂
I love mushrooms and this looks like a great way to enjoy them! And just in time too for when all the fall mushrooms will be available at markets here in Europe.
We will be able to enjoy the fall markets as well 🙂
We adore sausage rolls and I like the idea of making these more veggie friendly. Thanks Tandy!! 😀
My pleasure Lorraine 🙂
Ooh I love having mushrooms in a dish! Will have to try this one out!
Enjoy it Eileen 🙂
I forget about mushrooms as a meat substitute but I shouldn’t. There is a nearby vegan restaurant that makes “chicken wings” from mushrooms and a delicious mushroom “burger” sold in our grocery. You inspired me to saute an entire pan for use this week.
I love the idea of a mushroom burger Tammy 🙂
I love mushrooms but I do wish there were more varieties available in Australia. We basically have the button and large field mushroom available. Occasionally in the southern states they may see a wider variety because the temperature is more conducive. I suppose I can’t have it all.
That is such a pity! We get the most amazing mushrooms here but mostly I use portobello and button 🙂