Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spinach Roulade With Mushrooms Recipe
    Lost? Site Map

    Spinach Roulade With Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    ChefTop's Note:

    The original recipe is for spinach but I made it with swiss chard and my second experience cooking with chard was a success!Another change I made was using dried & rehydrated mushrooms instead of shiitake. Make sure to grease the foil very very well since the mixture tends to stick. It's from my Good Housekeeping Cookbook.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Spinach Roulade With Mushrooms

    Serving Size: 1 (184 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 228.5
     
    Calories from Fat 136
    59%
    Total Fat 15.1 g
    23%
    Saturated Fat 8.2 g
    41%
    Cholesterol 193.1 mg
    64%
    Sodium 475.1 mg
    19%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.4 g
    9%
    Protein 15.9 g
    31%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites