Toasted Mushroom Roll-Ups

• 3 tablespoons margarine, divided
• 1/2 lb mushroom, finely chopped
• 1 medium onion, finely chopped
• 1/3 cup sweet red peppers or 1/3 cup green pepper, finely chopped
• 1 clove garlic, smashed
• 1 (125 g) package light cream cheese, softened
• 1/2 teaspoon dried basil or 1 1/2 teaspoons chopped fresh basil
• salt & freshly ground black pepper
• 16 slices whole wheat sandwich bread, crusts removed

1. In a large frypan, heat 1 tablespoon of the margarine over medium heat.
2. Add mushrooms, onion and sweet pepper; saute for 5 minutes or until tender.
3. Add garlic; saute 1 minute more.
4. Remove from heat.
5. Stir in cheese and basil until smooth.
6. Season to taste with salt and pepper, set aside.
7. Roll slices of bread lightly with a rolling pin to flatten.
8. Spread about 2 tablespoons of the filling on each slice.
9. Roll up tightly;fasten with a toothpick.
10. Place seam side down on a baking sheet.
11. Cover with plastic wrap and chill for 1 hour.
12. (Roll-ups may be frozen for up to 2 weeks. Defrost 30 minutes before baking.) Melt the remaining 2 tablespoons of margarine, brush over bread rolls.
13. Bake at 400f degrees for 15 to 20 minutes or until golden.
14. Remove toothpicks; cut each roll into 3 pieces.
15. Serve hot.

margarine, mushroom, onion, sweet red peppers, clove garlic, light cream cheese, basil, salt, whole wheat sandwich bread

Taken from www.food.com/recipe/toasted-mushroom-roll-ups-33003 (may not work)