Mushroom Roll-Ups

• 1 pound Fresh Mushrooms, Finely Chopped
• 1/2 cups (1 Stick) Butter
• 6 Tablespoons Flour
• 1- 1/2 teaspoon Salt
• 1 teaspoon Seasoned Salt
• 1 cup Half-and-half
• 2 teaspoons Fresh Lemon Juice
• 1 teaspoon Onion Salt
• 1 Tablespoon Fresh Chopped Sweet Basil
• 1/2 cups Gruyere Cheese (or Your Favorite Cheese)
• 1 loaf To 1 1/2 Loaves Sandwich Bread (I Use Potato Bread)
• Melted Butter

1. Saute the mushrooms in the butter over low heat for about 5 minutes.
2. Cool.
3. Add the flour and blend well; add the salt and seasoned salt.
4. Stir in half-and-half and cheese; cook over low heat until mix is thick and cheese is melted.
5. Remove from heat and stir in lemon juice, onion salt, and basil.
6. Let cool.
7. While mixture is cooling, trim crusts from bread slices and roll each slice flat with a rolling pin.
8. Spread each slice with a small amount of mushroom mix and roll up jelly-roll style.
9. Place on a baking sheet and freeze until firm (seam side down), about 3 hours.
10. Cut each roll into thirds crosswise or into 2 pinwheels like I did, then place into Ziploc bags and freeze until needed.
11. When ready to serve, preheat oven to 375F and place frozen roll-ups on a ungreased baking sheet.
12. Brush with melted butter and bake until light brown, about 15 minutes.
13. Enjoy!

mushrooms, butter, flour, salt, salt, lemon juice, onion salt, fresh chopped sweet basil, gruyere cheese, loaves, butter

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mushroom-roll-ups/ (may not work)