Chicken and Mushroom-Stuffed Rolls | RICARDO

Ingredients

• 1/2 cup (125 ml) mayonnaise
• 1 green onion, finely chopped
• 1 tbsp basil, finely chopped
• 1 tbsp parsley, finely chopped
• 1 tbsp (15 ml) Dijon mustard
• Tabasco, to taste
• 8 oz (227 g) white button mushrooms, cut into thin wedges
• 1 small onion, chopped
• 2 tbsp (30 ml) olive oil
• 1 lime, juice only
• 2 cups (340 g) cooked chicken, diced
• 1 celery stalk, chopped
• 12 dinner rolls
• Boston lettuce