Portabella Mushroom Roulade

Elevate your vegetarian menu with this Portabella Mushroom Roulade, a stunning yet straightforward dish that combines rich, earthy flavors with a touch of elegance. Juicy portabella mushroom caps are transformed into a show-stopping centerpiece, generously stuffed with a creamy ricotta and spinach filling, accentuated by garlic and fresh thyme. A golden crust of crispy panko breadcrumbs and melted butter adds irresistible texture, while the roulade presentation impresses at any gathering. Perfect as a hearty appetizer, side dish, or even a light main course, this recipe comes together in just under an hour and is sure to delight mushroom lovers and food enthusiasts alike.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces large portabella mushroom caps
• 3 tablespoons olive oil
• 3 pieces garlic cloves, minced
• 4 cups fresh spinach
• 1 cup ricotta cheese
• 0.5 cup parmesan cheese, grated
• 1 piece egg yolk
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup panko breadcrumbs
• 2 tablespoons butter, melted

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Carefully remove the stems from the portabella mushrooms, and use a spoon to gently scrape out the gills on the underside of the caps. Brush each mushroom cap with 2 tablespoons of olive oil, season with a pinch of salt and pepper, and set aside.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 4

Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and let cool slightly. Once cool, squeeze out any excess water from the spinach and set aside.

Step 5

In a mixing bowl, combine the ricotta cheese, parmesan, egg yolk, cooked spinach, thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until evenly combined.

Step 6

Lay the mushroom caps on a flat surface with the gill side facing up. Divide the ricotta mixture evenly among the mushrooms, spreading it out to fill the cavity of each cap.

Step 7

Sprinkle panko breadcrumbs evenly over the filled mushroom caps, then drizzle melted butter over the top to help create a crispy crust.

Step 8

Transfer the stuffed mushrooms to the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown.

Step 9

Once baked, allow the mushrooms to cool for 5 minutes before slicing each cap into thick roulade-style pieces. Serve warm and enjoy!

Nutrition Facts

Serving size	(1015.5g)

Amount per serving	% Daily Value*
Calories	1384.6

Total Fat 109.5g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 437.3mg	0%
Sodium 2405.7mg	0%
Total Carbohydrate 60.1g	0%
Dietary Fiber 9.5g	0%
Total Sugars 11.0g
Protein 62.2g	0%

Vitamin D 60.2IU	0%
Calcium 1631.5mg	0%
Iron 7.7mg	0%
Potassium 1774.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.8%

Protein: 16.9%

Carbs: 16.3%