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Stuffed Mushroom Rolls Recipe


1 (16 ounce) package frozen chopped spinach, thawed

1 (15 ounce) can sliced mushrooms

1 cup chopped green bell pepper

1 cup chopped onion

1 recipe pastry for a 9 inch double crust pie

1 (4 ounce) can mushroom cream

1 egg, beaten

1/2 cup vegetable oil

salt & pepper to taste


In a small bowl, combine cooked spinach and mushrooms; drain and place in a large bowl. Stir together with mushrooms, green peppers, onion and pastry.

Heat oil in medium saucepan over medium heat; stir in beans and crumbled tomatoes. Bring mixture to a boil. Cover, reduce heat to medium-low, and simmer for 5 minutes. Stir in onion, mushrooms and mushrooms. Pour mixture over spinach mixture. Sprinkle with mushroom mixture. Cover and simmer for 10 minutes. Stir in beans and tomato paste and heat through.