Spinach Mushroom Roll Recipes

SPINACH MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE

Steps:

• Sauté mushrooms, chopped onion and garlic in oil over med heat, until mushrooms give off their juice and onion is tender- 7-8 minutes.
• Season with salt and pepper.
• Add dry chopped spinach to the pan and heat through.
• Add ricotta, adjust salt and pepper and heat through.
• Remove from burner, but leave in warm skillet.
• Heat broth in small sauce pan.
• Add Gorgonzola into broth, and bring to a bubble.
• Stir in cream and thicken about 2 minutes.
• Place cooked noodles on work surface.
• Place a dollop of spinach mixture on one end of noodles and roll each one up.
• Arrange rolled packages, seam side down, in shallow casserole dish.
• Pour warm sauce over and top with mozzarella.
• Place casserole under broiler to melt mozzarella and slightly brown.

SPINACH-MUSHROOM SOUFFLE ROLL

Steps:

• 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.
• 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 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 egg yolk mix.
• Fold egg yolk mixture into remaining egg whites; spread in prepared pan.
• Bake in a 375°F oven about 20 minutes.
• While that's cooking cook the frozen chopped spinach and squeeze it dry.
• Meanwhile, cook the mushrooms and onion in 1 Tbs butter till tender but not browned.
• Stir in the spinach, softened cream cheese, Dijon mustard and nutmeg.
• Heat through, stirring occasional.
• Immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
• Spread spinach mushroom filling over souffle to within 1/2" of the edge.
• Use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
• Slice; serve immediately.

SPINACH AND MUSHROOM LASAGNA ROLL UPS

Steps:

• Cook lasagna noodles.
• Cook onions in 2 tablespoons butter until tender.
• In a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well.
• In a saucepan, melt 1/4 cup butter.
• Stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese.
• Over medium heat, stir until mixture thickens then remove from heat.
• Lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle.
• Roll up jelly roll fashion.
• Spread small amount sauce on bottom of an 8 x 8 baking pan Place rolls in dish.
• Spoon remaining sauce over roll ups.
• Bake 30 to 35 minutes at 350 degrees until sauce bubbles.
• Serve with a salad and garlic bread if desired.

SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE

Steps:

• In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
• Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
• Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
• Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
• While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
• Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
• Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
• In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
• In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
• Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

SPINACH MUSHROOM ROLL

Steps:

• 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.