golden mushroom rolls
These crispy golden mushroom rolls are very lunchbox-friendly: flaky pastry on the outside, a savoury mushroom-lentil filling on the inside, and no sad filling falling out on the first bite. They’re easy to batch prep, freezer-friendly, and a great example of The Lunchbox Formula doing its job without making lunch feel complicated.
- 250 g brown button mushrooms
- ½ cup canned lentils, rinsed & drained
- 2–3 tbsp walnuts OR sunflower seeds (for nut-free)
- 2 tbsp hemp seeds
- ⅔ cup grated parmesan
- 3 tbsp oats
- 2 tbsp white miso
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt + pepper
- 1 sheet wholegrain puff pastry
- 1 egg, for brushing
- Sesame seeds (for topping)
Add the mushrooms to a food processor and pulse until very finely chopped.
Add the lentils and walnuts (or sunflower seeds for nut-free) and pulse a few more times until the mixture starts to come together.
Heat a little olive oil in a pan and cook the mixture for 10–12 minutes until most of the moisture has evaporated.
Stir through the hemp seeds, parmesan, oats, miso, smoked paprika, garlic powder, and season well with salt and pepper.
Let cool for 5–10 minutes.
Place the filling in a line along the puff pastry, roll up, cut into 10–12 bite-size rolls, brush with egg, and top with seeds.
Bake at 180°C for 30–35 minutes until golden.
- Freezer-friendly and easy to batch prep
- A savoury lunchbox option that feels more exciting than another sandwich
- The filling is made with lentils, parmesan, hemp seeds, oats, and mushrooms
- A great example of The Lunchbox Formula in action: protein, healthy fats, complex carbs, and colour all tucked into one crispy roll
Store in an airtight container. Cool completely before storing, freezing, or packing.
For best texture and flavour. Can be kept longer if well-sealed.
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