Spinach-Mushroom Souffle Roll
🕒 Total Time: 55 minutes
🥄 Prep Time: 25 minutes
🍳 Cook Time: 30 minutes
Description:
Why not serve something really great looking next time you have dinner guests! This can be a light meal served with fresh fruit and salad.
Recipe Category: Cheese
Keywords: Vegetable, < 60 Mins, Oven
Nutritional Information (per serving):
- Calories: 488.9
- Fat Content: 34.9g
- Saturated Fat Content: 19.4g
- Cholesterol Content: 333.1mg
- Sodium Content: 830.3mg
- Carbohydrate Content: 23.8g
- Fiber Content: 2.8g
- Sugar Content: 2.1g
- Protein Content: 21.5g
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 | Butter |
| 1/2 | Margarine |
| 1/2 | All-purpose flour |
| 1 | Salt |
| 2 | Pepper |
| 6 | Milk |
| 1/4 | Parmesan cheese |
| 6 | Cream of tartar |
| 1/4 | Frozen chopped spinach |
| 1 | Fresh mushrooms |
| 1/2 | Onion |
| 1 | Butter |
| 1 | Margarine |
| 1 | Cream cheese |
| 3 | Dijon mustard |
| 1 | Ground nutmeg |
Instructions:
-
Line a 15 X 10 X 1″ baking pan with foil, extending foil 1″ beyond edges of pan. Grease and lightly flour; set aside.
-
Melt the butter in a saucepan. Stir in the 1/2 cup flour, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Remove from heat.
-
Beat the egg yolks till thick and lemon-colored. Slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
-
Using clean beaters, beat egg whites and cream of tartar till stiff peaks form. Fold a small amount of the beaten egg whites into the egg yolk mixture. Then, fold the egg yolk mixture into the remaining egg whites; spread in the prepared pan.
-
Bake in a preheated oven at 375°F for about 20 minutes.
-
While the soufflé is baking, cook the frozen chopped spinach according to package instructions and squeeze it dry.
-
Meanwhile, in a skillet, cook the mushrooms and onion in 1 tablespoon of butter until tender but not browned. Stir in the spinach, softened cream cheese, Dijon mustard, and nutmeg. Heat through, stirring occasionally.
-
Immediately loosen the soufflé from the pan when puffed and slightly set; turn out onto foil.
-
Spread the spinach-mushroom filling over the soufflé to within 1/2″ of the edge.
-
Use the foil to start rolling up the soufflé jelly roll style, beginning with one of the short sides.
-
Slice and serve immediately.
This Spinach-Mushroom Souffle Roll is a delightful combination of fluffy soufflé and savory spinach-mushroom filling, creating a visually stunning dish that’s as delicious as it is impressive. Perfect for a special dinner or a light meal with friends, this recipe is sure to become a favorite in your repertoire.
