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Sliced Mushroom Pinwheels Recipe

Sliced Mushroom Pinwheels Recipe

8 servings



1 large whole wheat lavosh

4 ounces mushrooms

8 ounces fat-free cream cheese, room temperature

1 tablespoon fat-free sour cream

1 teaspoon minced garlic

1-2 teaspoons Dijon mustard

1 medium onion, thinly sliced

1/3 cup red bell pepper, thinly sliced

3 tablespoons fat-free Italian salad dressing


Place lavosh between 2 damp clean kitchen towels, let stand until lavosh is softened enough to roll, about 20 minutes.


Remove mushroom stems and chop, slice mushroom caps. Mix cream cheese, chopped mushroom stems, sour cream, garlic and mustard in small bowl, spread mixture on lavosh. Toss sliced mushrooms, onion, and bell pepper with salad dressing, arrange over cheese mixture. Roll lavosh tightly, wrap in plastic wrap and refrigerate at least 4 hours, but no longer than 2 days. Trim ends and cut into 1 inch slices.

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