Name: Chipotle Mushroom Zucchini Rolls
Total time: 15 min
Ingredients: 20 whole white or portabella mushrooms, sliced in half lengthwise; 10 zucchini, sliced in four slices lengthwise; 2 tablespoons olive oil; one 7 ounce can chipotle peppers in adobo sauce; 1 clove garlic, minced; 1/4 medium onion, diced; salt and pepper, to taste

Total Time 15 minutes
Yield 40 rolls 1x

Author Robyn of Add a Pinch

Robyn from Add a Pinch shares a recipe for Chipotle Mushroom Zucchini Rolls that’s sure to be a game day crowd pleaser.

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Ingredients

Scale

20 whole white or portabella mushrooms, sliced in half lengthwise
10 zucchini, sliced in four slices lengthwise
2 tablespoons olive oil
one 7 ounce can chipotle peppers in adobo sauce
1 clove garlic, minced
1/4 medium onion, diced
salt and pepper, to taste

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Instructions

Heat a grill pan or large skillet over medium-heat. Drizzle in olive oil and cook zucchini about 3-5 minutes on both sides. Remove from skillet and set to the side to cool slightly.
Heat chipotle pepper, garlic and onion in skillet until heated throughout, about 5 minutes. Stir in mushroom halves and cook for 5-7 minutes until the mushrooms are tender.
Spoon one mushroom piece with a bit of sauce into the center of each side of zucchini. Fold zucchini over the mushroom lengthwise until the zucchini resembles a roll. Pierce with toothpick or small skewer for easy serving. Serve warm.

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