Serves: 20
Total Calories: 71
1. Grease a baking sheet. In a medium skillet over medium-high heat, sauté mushrooms and onion in oil and butter for 3 minutes or until golden.
2. Stir in flour, thyme, salt and pepper. Cook and stir over medium heat for 1 to 2 minutes. Add heavy cream. Stirring, bring to a boil and boil until thickened. Remove from heat.
3. Place bread on a clean dry surface trim crusts. With a rolling pin, roll bread until very thin.
4. Brush bread with butter and spread each slice with 1 tablespoon of the mushroom mixture. Roll up from the narrow end and place seam-side down on the baking sheet. Cover and freeze for 1 hour or chill at least 2 hours before baking.
Preheat oven to 425° F. Bake for 8 to 10 minutes or until golden brown. Serve on a warming tray.
This Baked Mushroom Rolls recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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