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Pita bread with mushrooms and melted cheese

Lavash Roll with Mushrooms and Cream Cheese

Super simple, super tasty, super handy — great for parties! You can make this lavash roll with mushrooms and cream cheese for any occasion. It looks great on a party table and is easy to grab as a snack at work or on the go. Serve it for breakfast or dinner, and feel free to swap the filling, leaving things out or adding to it.

Anna

Recipe author

Pita bread with mushrooms and melted cheese

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Composition / ingredients

Servings:

Champignons

250

Onion

Thin lavash

100

Cream cheese

Mayonnaise

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 44 % 14 g

Carbohydrates 38 % 12 g

171 kcal

GI: 25 / 0 / 75

Cooking method

Step 1:

How do you make a lavash roll with mushrooms and cream cheese? Gather the ingredients from the list. I'm using white button mushrooms, but any kind works — fresh, frozen, or even canned. You'll need two sheets of lavash (thin flatbread); trim the edges to make them the same size. Any cream cheese works — pop it in the freezer so it's easier to grate.
Step 2:

Peel the onion and chop it however you like. Clean any grit and debris off the mushrooms and rinse them under cold running water. Cut them into medium pieces. Heat a skillet over medium heat, add the vegetable oil, and spread it evenly across the bottom. Add the chopped mushrooms and onion and sauté until done, stirring constantly, over medium heat. Add a little salt toward the end. Let the mushrooms and onion cool.
Step 3:

Open the package of lavash. If it comes as one long sheet, cut it with scissors into two equal sheets or fold it in half. Lay the first sheet on the counter and spread it evenly with mayonnaise. A double layer of lavash makes the roll juicier and keeps it from tearing under the filling.
Step 4:

Lay the second sheet on top of the first and spread it evenly with mayonnaise too. Spread the sautéed mushrooms and onion over it, distributing them evenly across the whole surface.
Step 5:

Grate the cream cheese over the mushrooms on the large holes of a box grater. Roll the lavash up tightly, wrap it in plastic wrap, and refrigerate for an hour or two. Mine never comes out super tight, but do your best to roll the filled lavash as snugly as you can.
Step 6:

Unwrap the chilled mushroom lavash roll and cut it into serving pieces about 3/4 inch (1.5–2 cm) thick. Serve as an appetizer.

Everyone loves these rolls with all kinds of fillings — my family and I are no exception. This mushroom version turned out juicy, filling, and delicious. The guys in the family loved it, so I'd recommend this recipe for a hearty, casual get-together.