Sliced Mushroom Pinwheels
Ingredients
- 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
Directions
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.
