Lavish this mushroom lavosh on friends and family. This Armenian unleavened flat bread is stuffed with a gourmet mixture that's simply the best thing since um, sliced bread.
Mushroom Lavosh
Mushroom Lavosh
Ingredients
For 1 people
1 large whole-wheat lavosh (16-inch size)
4 ounce(s) mushrooms
8 ounce(s) fat-free cream cheese, softened
1 tablespoon(s) fat-free sour cream
1 teaspoon(s) minced garlic
2 teaspoon(s) Parisian, or Dijon-style, mustard
1medium onion, thinly sliced
1/3 cup(s) thinly sliced red bell pepper
3 tablespoon(s) fat-free Italian salad dressing
Directions
Place lavosh between 2 damp clean kitchen towels; let stand until lavosh is softened enough to roll, 10 to 15 minutes. Remove mushroom stems and chop; slice mushroom caps. Mix cream cheese, chopped mushroom stems, sour cream, garlic, and mustard in small bowl; spread mixture on lavosh. Toss sliced mushrooms, onion, and bell pepper with salad dressing; arrange on cheese. Roll up lavosh tightly; wrap in plastic wrap and refrigerate at least 4 hours, no longer than 2 days. Trim ends; cut into scant 1-inch slices to serve.