Savoury spinach and mushroom Swiss roll

Savoury spinach and mushroom Swiss roll


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About this recipe: This is a savoury Swiss roll with a spinach souffle base, filled with a creamy mushroom mixture. A vegetarian delight that's perfect for a special occasion brunch or lunch.

S. Chesterman

Serves: 4 

  • 450g (1 lb) spinach
  • 15g (1/2 oz) butter
  • salt and pepper to taste
  • 4 eggs, separated
  • grated Parmesan
  • Filling
  • 170g (6 oz) mushrooms, sliced
  • 15g (1/2 oz) butter
  • 15g (1/2 oz) flour
  • 75ml (¾ gill) milk
  • 2 tablespoons cream
  • grated nutmeg

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat oven to 200 C / Gas 6.
  2. Cook, drain and puree spinach. Stir in butter, salt, pepper and egg yolks. Whip whites and fold in. Line a Swiss roll tin with buttered parchment and spread mixture evenly over top. Dust with Parmesan. Bake in preheated oven for about 10 minutes.
  3. Meanwhile fry mushrooms gently in butter. Add flour and cook for a few minutes longer. Remove from heat, add grated nutmeg and cream. Return to heat till sauce is thickened.
  4. Turn Swiss roll out onto a piece of greaseproof paper. Quickly peel off the parchment, spread with mushroom mixture, and roll up. Serve straightaway on a warm dish.

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