Spinach Mushroom Roll

Name: Spinach Mushroom Roll
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 lb spinach; 4 eggs, separated; salt and pepper; 1/4 teaspoon grated nutmeg; 2 tablespoons oil; 1 onion, chopped; 6 ounces sliced mushrooms (approx 3 cups); 1 tablespoon whole wheat flour (or all purpose); 2/3 cup milk; 1 tablespoon grated parmesan cheese

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Recipe by Honeybeee

Spinach is not one of my family's preferred vegetables but when made this way, it becomes a very popular dish on the table!

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

lb spinach
4

eggs, separated
salt and pepper
¹⁄₄

teaspoon grated nutmeg
Filling
2

tablespoons oil
1

onion, chopped
6

ounces sliced mushrooms (approx 3 cups)
1

tablespoon whole wheat flour (or all purpose)
²⁄₃

cup milk
1

tablespoon grated parmesan cheese

DIRECTIONS

Cook spinach in a large pan, with just the water clinging to the leaves after washing, for 5 mins.
Drain thoroughly and chop finely.
Place in a bowl and add egg yolks, salt and pepper and nutmeg.
Mix well.
In another bowl, whisk egg whites until stiff and fold into the spinach.
Spread the mixture evenly in a lined and greased 12 X 8 inch Swiss roll tin.
Cook in a preheated moderately hot oven (200C; 400F) for 10 to 15 minutes until risen and firm.
While the spinach is baking, heat oil in a pan, add the onions and fry till they are soft.
Add mushrooms and cook for 2 to 3 minutes.
Stir in the flour, then gradually stir in the milk.
Add salt and pepper to taste and simmer for 2 to 3 minutes.
Sprinkle the cheese over a sheet of greaseproof paper, turn the baked spinach out onto the paper and peel off the lining paper.
Spread the filling and roll up like a Swiss roll.
Serve immediately.