Mushroom Rolls #JoinTheBlendTrend

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.

Mushroom Rolls
Mushroom Rolls
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 Click To Tweet

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.

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5 from 5 votes

Mushroom Rolls

Adding mushrooms to ordinary sausage rolls takes these to a whole new flavour level
Recipe Category: Meat
Calories: 990kcal
All Rights Reserved: an original recipe from Lavender and Lime


  • 15 mls olive oil
  • 6 spring onions thickly sliced
  • 2 cloves garlic thinly sliced
  • 250 g minced beef
  • 250 g mixed mushrooms thinly sliced
  • Salt and freshly ground black pepper to season
  • 10 stalks fresh thyme, leaves picked
  • 5 mls sweet paprika
  • 10 g flat leaf parsley
  • Zest of 1 lemon
  • 30 mls sour cream
  • 2 sheets phyllo pastry
  • 20 g butter melted


  • 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


Calories: 990kcal | Carbohydrates: 58g | Protein: 69g | Fat: 58g | Sodium: 540mg | Sugar: 9g

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.

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