Mushroom, Goat Cheese and Prosciutto Pinwheels 

The Italian flavors of the mushroom-goat cheese spread, prosciutto and basil are a perfect pairing with our Non-GMO Wraps, Tomato-Basil. Serve them with marinara sauce on the side as an optional dipper.

Prep time: 30 min (plus 2 hrs chilling) | Cook time: 5 min

Ingredients

 

8 ounces button mushrooms, trimmed

½ onion, cut into chunks

1 garlic clove

2 teaspoons olive oil

1 teaspoon minced fresh thyme

Salt and freshly ground black pepper, to taste

6 ounces soft goat cheese, at room temperature

4 Non-GMO Wraps, Tomato-Basil

1 (4-ounce) package thinly sliced prosciutto

1 bunch fresh basil

Marinara sauce, for dipping (optional)

Directions

Place mushrooms in a food processor. Pulse 10-12 times to finely chop (don’t let them turn to mush). Scrape mushrooms into a bowl. Repeat with onion and garlic.

Heat oil in a large skillet over medium-high heat. Add mushrooms, onion and garlic to pan. Sprinkle with thyme, salt and pepper. Sauté 5 minutes or until onions are tender and liquid released from mushrooms evaporates. Scrape mushroom mixture into a medium bowl and set aside 5-10 minutes to cool slightly. Add goat cheese, salt and pepper, stirring to combine thoroughly.

Working with 1 wrap at a time, spread each wrap with about 1/3 cup goat cheese mixture. Top with 1-2 slices prosciutto and several basil leaves. Roll tightly. Wrap tightly in plastic wrap. Refrigerate 2 hours and up to overnight. Using a serrated knife, cut each roll into 8 slices.

Number of Servings: 16

Calories: 70 | Total fat: 4.5 grams | Total carbohydrates: 5 grams | Dietary fiber: 2 grams | Protein: 6 grams