Mushroom rolls can be made a day ahead, wrapped in plastic wrap and toweling, refrigerated, then baked just before serving. These tasty rolls became a classic appetizer at almost every party now defunct Hough Bakery catered. They are excellent appetizers for brunch or a cocktail-appetizer party and a nice complement for almost any meat, including this ham with pear chutney. Blend mustard, syrup and cloves in small bowl. Drain pears, reserving 3 tablespoons juice.
Chop pears finely and set aside.
Cook and stir reserved pear juice, green onion, red pepper and currants in saucepan over medium-low heat until tender. Cook and stir for 10 minutes. Blend cornstarch into cider vinegar, then stir into pear mixture. Cook for about 2-3 minutes more or until mixture thickens. Refrigerate for at least 1 hour or until serving time.