Archive for the ‘Gluten Free’ Category

Chipotle Mushroom Zucchini Rolls Recipe

Robyn from Add a Pinch shares a recipe for Chipotle Mushroom Zucchini Rolls that’s sure to be a game day crowd pleaser.

With the big game coming up soon, its time to start thinking of all those delicious appetizers and nibbles you’ll be serving. I always like to consider those that we’re entertaining with special dietary considerations that I need to take in account, such as vegetarian or gluten free needs. When we have guests, I want to be sure that everyone enjoys themselves and has plenty to eat.

One dish that I love to prepare and that everyone loves are these Chipotle Mushroom Zucchini Rolls. Oh my goodness they are delicious and believe me, you’ll want to make extras. They are a game day win for sure! With the double veggie boost from the zucchini and mushrooms, you won’t feel guilty grabbing a second helping.


Chipotle Mushroom Zucchini Rolls Recipe

Yields: 40 rolls Total Time: 15 minutes


20 whole white or portabella mushrooms, sliced in half lengthwise

10 zucchini, sliced in four slices lengthwise

2 tablespoons olive oil

1 7oz can chipotle peppers in adobo sauce

1 clove garlic, minced

¼ medium onion, diced

salt and pepper, to taste



  1. Heat a grill pan or large skillet over medium heat. Drizzle in olive oil and cook zucchini about 3-5 minutes on both sides. Remove from skillet and set to the side to cool slightly.
  2. Heat chipotle peppers, garlic and onion in skillet until heated throughout, about 5 minutes. Stir in mushroom halves, and cook for 5-7 minutes until the mushrooms are tender.
  3. Spoon one mushroom piece with a bit of sauce into the center of each slice of zucchini. Fold zucchini over the mushroom lengthwise until the zucchini resembles a roll. Pierce with a toothpick or small skewer for easy serving. Serve warm.