Did I prepare some rolls for dinner and what better way to use those to prepare delicious mushroom cursors and cheese? These are fantastic to serve for days of play, parties or holidays.
These pull-apart mushroom cursors are full of deliciously golden mushrooms with garlic spinach layers and a variation of my mozzarella cream sauce. The sandwiches are brushed with garlic butter, and then everything returns to the oven so that the cream of the mozzarella warms up, thickens and becomes sweet and sticky. You can then separate the stuffed cursors for a delicious and cheese experience.
These cursors are delicious and versatile! You can change the flavors with different herbs you like. For added proteins, it is possible to include sliced tofu with mushrooms or mix some white beans or add a layer of substitute for vegan meat into thin slices.
The mushroom cursors are absolutely incredible with so many flavors and plots in progress and require only a little work. Just cook the mushrooms, then use the same pan to cook the spinach with garlic and pepper flakes (trust me this creates extraordinary spinach that you can use anywhere!). Blend the mozzarella cream sauce, layers all together and cook. There is no need to cook the mozzarella cream sauce, because it warms and cooks while the sandwiches are cooked.
Have fun separating these cursors of cheese, sticky and mushrooms for a delicious treatment that everyone will love!
Because you will love cheese mushroom cursors
- Perfect and decadent treats for the day, holidays or holidays
- Super creamy filling and cheese full of mushrooms and garlic spinach
- Soft and soft sandwiches are so satisfying that they separate and make a snack!
- Easy to make gluten -free, soy without nuts without nuts
For the Anacardi mozzarella cream
Prevent the screen from becoming dark
Make mushrooms.
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Heat a pan over medium-high heat and add the oil or butter. Mix in onionThen add the file mushrooms and a good pinch of saltAnd cook for 2-3 minutes or until the onions begin to become a little translucent. Therefore, mix in the salt, pepper, thyme and garlic. Continue to cook for another 3-4 minutes. You shouldn’t add any humidity, because mushrooms will release a lot of humidity while cooking, but if the pan dries, add a splash of water. Mix in balsamic vinegarReduce the heat to the medium, cover the pan with the lid and cook for 6-8 minutes, stirring occasionally. You can add splashes of water if the pan dries too much. Remove them in a bowl and set aside.
Make spinach.
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In the same pan, the heat oil. Once the oil is hot, add the garlic flakes and chilli pepperAnd cook for 15-20 seconds. Add the Spinach and saltMix well, cover the pan and cook for another 3-4 minutes, until the spinach have a raw smell anymore. Transfer to a bowl and set aside.
Prepare the mozzarella cream.
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Blend the drainage Avraments, water, tapioca starch, nutritional yeast, lemon juice, miso, salt, garlic and onion powder until smooth. I mix me for a minute, so I let this mixture rest for 4-5 minutes, so mix me again for 30 seconds. Check if the mixture has become completely smooth. Otherwise, mix again for 30 seconds.
Prepare the garlic butter.
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Melt the vegan butter in a bowl in the microwave or on a pan and mix garlic and herbs. Put it aside.
Assemble the cursors.
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Preheat the oven to 400 ° F (205 ° C) and cover a pan with parchment paper.
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Cut the sandwiches for dinner halfway and place the lower half on the pan. Brush the lower rolls with olive oil or butter (optional), then layers mushrooms uniformly at the top. I like to keep the mushrooms a little thicker on the edges so that the mixture of cheese does not flow completely from the sandwiches.
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Combine the Mozzarella cream with spinach and spread it in all mushrooms. Place the upper half of the rolls, brush them generously with the garlic butter. Cover the mushroom cursors with parchment or a sheet. If you are using the parchment, put it in order to do not lift in the oven.
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Bake in the oven for 15 minutes, then discover and cook for another 5-8 minutes, or until the tops are golden brown and the gorgoglia cheese and break. Remove from the oven, let the mushroom cursors sit for about a minute, then garnish with fresh herbs and serve these hot cheese cursors!
For nutsUse silk seeds and hemp seeds instead of the anachds in the mozzarella cream and make sure that your vegan butter is also without walnuts.
To make these rolls for gluten -free dinner.
For soy, Use Chickpea Miso instead of white miso and make sure that your vegan butter is soy.
Calories: 191Kcal, Carbohydrates: 24G, Protein: 7G, Fat: 9G, Saturated fat: 2G, Polynsaturo fat: 2G, Monolysatuine fat: 4G, Sodium: 527mg, Potassium: 353mg, Fiber: 3G, Sugar: 3G, Vitamin A: 3437Iu, Vitamin C: 4mg, Soccer: 108mg, Iron: 3mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients and replacements
- sandwiches for dinner -Pueni prepare my soft sandwiches for dinner or use those purchased in the store. Gluten -free rolls are fine to use.
- vegan oil or butter – Sauté. You will also need vegan butter to prepare garlic butter and butter or oil to brush the sandwiches.
- vegetables – You will need mushrooms, onion and garlic for the mixture of mushrooms, garlic and spinach for the mixture of spinach.
- salt, herbs and spices – To season the mushrooms, we are using black pepper and thyme and you will need pepper flakes crushed for spinach. To season the Anacardi mozzarella cream, use nutritional yeast, garlic powder and onion powder. For garlic butter, use favorite herbs, such as oregano or basil. You can use fresh or dry herbs in garlic butter.
- balsamic vinegar – He adds a little sweetness and tang with mushrooms.
- Andrachi – This is the base for mozzarella cream. For walnuts, use silk tofu and hemp seeds.
- Tapioca starch – It helps the mozzarella to thicken and obtain that “shot” of cheese.
- lemon juice – adds acidity to the cheese sauce.
- White miso – adds Cheesiness and Umami to the sauce. Use Chickpea Miso for soy without soy.
💡 Tips
- Normally, you would add water sketches while cooking the onions, but since mushrooms release so much humidity, it may not be necessary to do it. Keep it out to make sure the pan does not dry out. It depends on pan, stove, mushrooms and onions.
- You want the cheese sauce to extend a little from the mushroom cursors, snatching mushrooms on the sides will ensure that it does not flow too much. You too want a little cheesiness inside!
How to prepare spinach mushroom cursors
Heat a pan over medium-high heat and add the oil or butter. Mix in onionThen add the file mushrooms and a good pinch of saltAnd cook for 2-3 minutes or until the onions begin to become a little translucent.
Therefore, mix in the salt, pepper, thyme and garlic. Continue to cook for another 3-4 minutes. You shouldn’t add any humidity, because mushrooms will release a lot of humidity while cooking, but if the pan dries, add a splash of water.
Mix in balsamic vinegarReduce the heat to the medium, cover the pan with the lid and cook for 6-8 minutes, stirring occasionally. You can add splashes of water if the pan dries too much. Remove them in a bowl and set aside.
In the same pan, the heat oil. Once the oil is hot, add the garlic flakes and chilli pepperAnd cook for 15-20 seconds. Add the Spinach and saltMix and cover the pan and cook for another 3-4 minutes, until the spinach have a raw smell anymore.
Transfer to a bowl and set aside.
Blend the drainage Avraments, water, tapioca starch, nutritional yeast, lemon juice, miso, salt, garlic and onion powder until smooth. I mix me for a minute, so I let this mixture rest for 4-5 minutes, so mix me again for 30 seconds. Check if the mixture has become completely smooth. Otherwise, mix again for 30 seconds.
Melt the vegan butter in a bowl in the microwave or on a pan and mix garlic and herbs. Put it aside.
Preheat the oven to 400 ° F (205 ° C) and cover a pan with parchment paper.
Cut the sandwiches for dinner halfway and place the lower half on the pan. Brush the lower rolls with olive oil or butter (optional), then layers mushrooms uniformly at the top. I like to keep mushrooms a little thicker on the edges to help maintain the cheese mixture so that it does not completely flow from the sandwiches.
Combine the Mozzarella cream with spinach and spread it in all mushrooms.
Place the upper half of the rolls, brush them generously with the garlic butterAnd cover the mushroom cursors with parchment or a sheet. If you are using the parchment, put it in order to do not lift in the oven.
Bake in the oven for 15 minutes, then discover and cook for another 5-8 minutes, or until the tops are golden brown and the gorgoglia cheese and break. Remove from the oven, let the mushroom cursors sit for about a minute, then garnish with fresh herbs and serve hot.
What to serve with mushroom cursors
These are fantastic as part of an extended party! Serve with multiple finger food, such as the Popper Jalapeño wheels, the French onion dip, the tofu wings and the bullies of cauliflower of Nashville.
Frequent questions
For walnuts, use silk seeds and hemp seeds instead of anachds in the mozzarella cream and make sure that vegan butter is also walnuts.
To make these rolls for gluten -free dinner.
For without soy, use Chickpea Miso instead of white miso and make sure that your vegan butter is soy.
To forward them, you can prepare the mushrooms, the spinach, the anacardi mixture and the garlic butter up to 3 days in advance and keep in the refrigerator. Prepare dinner up to a week if necessary. When you are ready to serve, just assemble and cook.
