Sliced Mushroom Pinwheels


(0 votes) 0 0

Try this low-fat sandwich-appetizer for a party alternative.

Shared by


  • 1 large whole wheat lavosh (16-inch size)
  • 4 oz. mushrooms
  • 1 package (8 oz.) fat-free cream cheese, softened
  • 1 Tbs. fat-free sour cream
  • 1 tsp. minced garlic
  • 1-2 tsp. Parisian, or Dijon-style, mustard
  • 1 medium onion, thinly sliced
  • 1/3 C. thinly sliced red bell pepper
  • 3 Tbs. fat-free Italian salad dressing

Our Readers Also Loved


Place lavosh between 2 damp clean kitchen towels; let stand until lavosh is softened enough to roll, 10 to 15 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 on cheese. Roll up lavosh tightly; wrap in plastic wrap and refrigerate at least 4 hours, no longer than 2 days. Trim ends; cut into scant 1-inch slices to serve. 

Around The Web