Spinach Roulade With Mushrooms Recipe

Name: Spinach Roulade With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter or 1 tablespoon margarine; 2 green onions, thinly sliced; 1 garlic clove, chopped; 8 ounces white mushrooms, trimmed and coarsely chopped; 8 ounces shiitake mushrooms, stems removed and caps thinly sliced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 6 large eggs; 2/3 cup milk; 1/2 cup parmesan cheese, freshly grated; 6 ounces cheddar cheese, shredded

Servings: persons

1 tablespoon butter or 1 tablespoon margarine
2 green onions, thinly sliced
1 garlic clove, chopped
8 ounces white mushrooms, trimmed and coarsely chopped
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
6 large eggs
2/3 cup milk
1/2 cup parmesan cheese, freshly grated
6 ounces cheddar cheese, shredded

1
["Preheat oven to 350 degrees F. Line 15 1/2"" by 10 1/2"" jelly-roll pan with foil, leaving 2-inch overhang at each short end; grease foil.", "In nonstick skillet, melt butter over medium heat. Add green onions & garlic and cook until onions are wilted, about 1 minute. Add white and shiitake mushrooms, salt, pepper; cook, stirring frequently, until mushrooms are tender and liquid has evaporated, about 7 minutes. Remove from heat.", "In blender or food processor, puree spinach, eggs, milk, Parmesan, a pinch of salt & pepper until smooth. Pour into prepared pan, smoothing top with rubber spatula. Bake just until spinach mixture is set, about 8 to 10 minutes. Lift foil with spinach mixture and place on surface. Sprinkle with Cheddar and spread mushroom mixture on top. Roll up from one long end, using foil to help roll and place, seam side down, in jelly-roll pan. Bake until the cheese melts, about 5 minutes longer. To serve, using serrated knife, cut into 8 thick slices."]

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter or 1 tablespoon margarine, 2 green onions, thinly sliced, 1 garlic clove, chopped, 8 ounces white mushrooms, trimmed and coarsely chopped, and more.

Yes, Spinach Roulade With Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Roulade With Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions