Mushroom-Feta Egg Rolls
Bake these crispy mushroom egg rolls in the oven! They make an addictive appetizer, snack or meatless meal!
Servings: 12 as an appetizer (makes 20 rolls)
Calories: 195kcal
Ingredients
- 1 cup chopped onion (from 1 medium onion, white, yellow or red)
- 20 ounces white mushrooms
- 3 tablespoons salted butter
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon dried rosemary (or 1 teaspoon fresh)
- ⅛ teaspoon black pepper
- 7 ounces crumbled feta (low-fat is fine)
- 1 pound egg roll wraps (such as Nasoya)
- olive oil to brush on each roll
- balsamic glaze (optional for serving)
Instructions
- Peel and finely chop the onion. Set it aside.
- Rinse the mushrooms under a light stream of cold water and use a vegetable brush or paper towel to remove the dirt. Pat each mushroom dry with paper towels. At this point, you can start to cook your onions before finishing the mushroom prep.
- Melt the butter in a large skillet over medium high heat. Add the onions and give them a stir. While the onions are cooking for about three minutes, finish prepping the mushrooms. Slice the mushrooms about ½-inch thick.
- Stir the mushrooms into the pan with the onions and spread them out as much as you can so they cook faster. Increase the heat to high. Cook the mushrooms, occasionally stirring, until all their liquid has evaporated. It should take at least 7 minutes, depending on your pan. Then stir in the garlic powder, salt, rosemary and pepper.
- While the mushrooms are cooking, preheat the oven to 350 degrees F. Grease two baking sheets with cooking spray.
- When the mushrooms are done, turn off the heat and let them cool for a couple of minutes. Then transfer them to a cutting board and roughly chop them. Place the chopped mushrooms in a bowl, dab them with a paper towel to absorb any excess moisture, and stir in the feta.
- To make the rolls, set up an assembly line with your filling, a work surface for each roll, a tiny bowl of water to dip your finger, and a baking sheet. Place an egg roll square in front of you on the diagonal, with corners at the top and bottom. Place two tablespoons of the mushroom filling in the center. Fold the bottom corner up halfway to cover the filling. Fold in the right and left corners snugly over the filling, like an envelope. Dip your finger in the water and moisten the top corner of the square. Then roll the wrap up from the bottom and set it on the baking sheet.
- Continue filling the rolls. (There should be about 20.) Lightly brush olive oil on them before placing them in the oven. Bake the rolls for 20 minutes, or until they are golden brown. Cool the rolls on a wire rack for a few minutes before tasting.
- Serve plain or with balsamic glaze for dipping. Refrigerate leftovers for up to four days.
Notes
- Wait to season the mushrooms until they're cooked, or else they'll release more liquid right away and take longer to cook.
- It's better to chop the mushrooms after they've been sliced and cooked. If you chop them raw, they'll turn out mushy when cooked and make the egg rolls soggy.
- To make these in the air fryer, brush them with oil and cook in a single layer at 400 degrees F for six minutes. Flip them over, brush with oil and air fry the other side for six minutes or until crispy.
- See the post that goes with this recipe for reheating options in the oven, toaster oven or air fryer.
Nutrition
Calories: 195kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 479mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg
