Spinach Mushroom Souffle Roll

Impress your guests with the elegant and flavorful Spinach Mushroom Soufflé Roll, a savory showstopper that combines the fluffiness of a classic soufflé with a rich, creamy filling. Perfectly seasoned with a hint of nutmeg and Parmesan, the light and airy soufflé base is baked to golden perfection before being carefully rolled around a decadent mixture of sautéed spinach, cremini mushrooms, cream cheese, and Gruyère. The result is a visually stunning spiral that’s as delicious as it is eye-catching. This surprisingly manageable recipe is ideal for brunches, holiday gatherings, or any special occasion, proving that impressive dishes don’t have to be complicated. Serve warm for a stunning centerpiece that’s guaranteed to delight every palate.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.25 cups whole milk
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground nutmeg
• 4 large egg yolks
• 6 large egg whites
• 0.25 teaspoons cream of tartar
• 2 tablespoons grated Parmesan cheese
• 1 tablespoons olive oil
• 1 medium white onion, finely chopped
• 2 garlic cloves, minced
• 6 cups baby spinach
• 2 cups cremini mushrooms, finely chopped
• 4 ounces cream cheese, softened
• 0.5 cup grated Gruyere cheese

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and grease it lightly with butter or nonstick cooking spray.

Step 2

In a medium saucepan over medium heat, melt 3 tablespoons of butter. Stir in the flour and cook for 1 minute, whisking constantly to avoid lumps.

Step 3

Gradually pour in the milk while whisking. Cook until the mixture thickens and bubbles, about 2-3 minutes.

Step 4

Remove from heat and stir in salt, black pepper, and nutmeg. Let the mixture cool slightly.

Step 5

Whisk in the egg yolks, one at a time, into the cooled milk mixture until well combined.

Step 6

In a clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer until stiff peaks form.

Step 7

Gently fold the egg whites into the yolk mixture in 3 parts, being careful not to deflate the mixture.

Step 8

Spread the souffle batter evenly onto the prepared jelly roll pan. Sprinkle the surface with Parmesan cheese.

Step 9

Bake for 12-15 minutes, or until the souffle is golden and puffed. Remove from oven and let cool slightly.

Step 10

While the souffle base is baking, heat olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until softened.

Step 11

Add the minced garlic and cook for 1 minute, stirring frequently.

Step 12

Stir in the mushrooms and cook for 5 minutes, or until softened and their moisture is mostly evaporated.

Step 13

Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool.

Step 14

In a mixing bowl, combine the cooled spinach-mushroom mixture with cream cheese and Gruyere cheese until smooth.

Step 15

Carefully invert the souffle onto a clean kitchen towel. Peel off the parchment paper.

Step 16

Spread the spinach-mushroom filling evenly over the souffle base.

Step 17

Using the towel to assist, gently roll the souffle from the short side into a tight spiral.

Step 18

Transfer the roll onto a serving platter, seam side down. Slice and serve warm. Enjoy!

Nutrition Facts

Serving size	(1543.8g)

Amount per serving	% Daily Value*
Calories	1987.8

Total Fat 152.4g	0%
Saturated Fat 79.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 1084.0mg	0%
Sodium 2766.7mg	0%
Total Carbohydrate 78.0g	0%
Dietary Fiber 11.3g	0%
Total Sugars 33.5g
Protein 91.0g	0%

Vitamin D 238.8IU	0%
Calcium 1505.5mg	0%
Iron 11.9mg	0%
Potassium 3158.7mg	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: 67.0%

Protein: 17.8%

Carbs: 15.2%