Toasted Mushroom Roll-Ups - cooking recipe

Ingredients

3 tablespoons margarine, divided
1/2 lb mushroom, finely chopped
1 medium onion, finely chopped
1/3 cup sweet red peppers or 1/3 cup green pepper, finely chopped
1 clove garlic, smashed
1 (125 g) package light cream cheese, softened
1/2 teaspoon dried basil or 1 1/2 teaspoons chopped fresh basil
salt & freshly ground black pepper
16 slices whole wheat sandwich bread, crusts removed

Preparation

In a large frypan, heat 1 tablespoon of the margarine over medium heat.
Add mushrooms, onion and sweet pepper; saute for 5 minutes or until tender.
Add garlic; saute 1 minute more.
Remove from heat.
Stir in cheese and basil until smooth.
Season to taste with salt and pepper, set aside.
Roll slices of bread lightly with a rolling pin to flatten.
Spread about 2 tablespoons of the filling on each slice.
Roll up tightly;fasten with a toothpick.
Place seam side down on a baking sheet.
Cover with plastic wrap and chill for 1 hour.
(Roll-ups may be frozen for up to 2 weeks. Defrost 30 minutes before baking.) Melt the remaining 2 tablespoons of margarine, brush over bread rolls.
Bake at 400f degrees for 15 to 20 minutes or until golden.
Remove toothpicks; cut each roll into 3 pieces.
Serve hot.