Mushroom Cheese Rolls

Ingredients
8 Bakery potato rolls
1 (12x24-inch) sheet aluminum foil
2 tablespoons unsalted butter
8 oz pre-sliced fresh baby portabellas
1 teaspoon browning sauce
1/4 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons fresh Italian parsley, finely chopped
1/2 cup light mayonnaise
8 slices provolone cheese (6 oz)


Prep

• Preheat oven to 400°F.
• Split rolls crosswise; arrange bottom halves of rolls in center of foil sheet.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add mushrooms, browning sauce, salt, and pepper; cook and stir 4–5 minutes or until mushrooms are well browned. Chop parsley.
2. Combine parsley and mayonnaise; spread over both halves of rolls. Divide mushrooms evenly over bottom halves of rolls; top with 1 folded cheese slice and top halves of rolls.
3. Make a foil pouch. Bring up foil sides; then double-fold top and ends to seal. Bake 10 minutes to melt cheese. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)