Pillsbury Canadian Baking Challenge

INGREDIENTS

1 large Portobello mushroom cap chopped (average size 4 to 5 inches in diameter)

1 clove of garlic, minced

1 sprig of fresh Italian parsley, finely chopped

2 Tbsp Italian seasoned breadcrumbs

¼ cup white wine (cooking wine or dry house wine)

1 tsp of salt

1 tsp of freshly ground pepper (powdered pepper is also an option)

1 Tbsp butter

4 generous tbsp extra virgin olive oil

1 cup (250 mL) shredded Italian Provolone cheese

1 can (each 311g) Pillsbury* Breadsticks

INSTRUCTIONS

Heat oven to 350°F (180°C). Line a small baking sheet with parchment paper.

Combine chopped Portobello mushroom, garlic, parsley, breadcrumbs, salt and pepper together in a mixing bowl.

Heat butter and extra virgin olive oil in non-stick skillet over medium heat. Add mushroom mixture, stirring often. Add white wine, increase heat to high and continue stirring.

When almost all of the liquid has evaporated, remove skillet from heat and let the mixture cool.

Open can of Pillsbury Breadstick dough and carefully unroll dough onto one side of parchment paper lined baking sheet. DO NOT SEPARATE DOUGH STRIPS, rather, keep flat on the sheet. It should resemble a small rectangular pizza. Brush dough lightly with extra virgin olive oil.

Along one side, pull apart strands of dough, no more than 3” in length. (They will be wrapped over the top of the dough once it is stuffed and rolled).

Spread mushroom mixture onto dough avoiding the separated strands.

Sprinkle shredded Provolone cheese over mushroom mixture. Reserve tbsp of cheese to sprinkle on top of bread before baking.

Begin rolling dough (filling side first) to form a log and STOP AT THE SEPARATED STRANDS (it’s okay if filling is showing). Wrap each loose strand over the log, leaving a bit of space in between each strand. Slightly bend each end of the log inward to form a slight arch (for attractive presentation).  Lightly sprinkle with shredded cheese.

Bake for 15-18 minutes or until light golden brown. Serve warm. Garnish with sprig of fresh Italian parsley.

Makes 8 servings.

Tip: Serve with a side of warm marinara or your own homemade tomato sauce, as an added treat!