Cheesy Broccoli Mushroom Rolls
Prep time
Cook time
Total time
These Cheesy Broccoli Mushroom rolls are perfect for last minute dinners or lunch ideas, and also great as party appetizers. They take minutes to make, taste great, and fill you up without weighing you down. Allergen friendly, vegan, colorful, and kid-approved as always.
Recipe type: Dinner, Appetizer
Serves: 2 rolls
  • 1 broccoli, finely chopped stems removed
  • 1 C fresh or canned mushroom (drain liquid if using canned), sliced
  • 2 tbsp extra virgin olive oil
  • 4 tbsp vegan mayonnaise (such as Vegenaise)
  • ¼-1/2 tsp sea salt, to desired taste
  • ½ tsp garlic powder, OR, 2-3 garlic cloves, minced
  • 8 phyllo dough, thawed
  • 5-8 dairy free Mozzarella cheese slices, halved
  1. preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
  2. In a bowl, combine chopped broccoli, mushroom, olive oil, vegan mayonnaise, salt, and garlic. Set aside.
  3. Place a sheet of phyllo on a clean work surface and brush or use your hand to apply some olive oil all over phyllo sheet, concentrating especially around the edges.
  4. Place a second layer on top and follow above step. Repeat 2 more times.
  5. Drop half of the broccoli mixture onto prepared phyllo sheets, in a line fashion (see pic), about 3 inches from the edge.
  6. Fold phyllo over broccoli and gently roll until completely rolled up.
  7. Place rolled phyllo onto parchment lined baking sheet.
  8. Repeat steps 3-7 with the second roll.
  9. Bake for 15 minutes, until phyllo is light, crispy, and dark golden in color.
  10. Remove, cut to desired sizes, and enjoy!
Recipe by No Dairy No Cry at