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.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
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.
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.
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.
Sprinkle panko breadcrumbs evenly over the filled mushroom caps, then drizzle melted butter over the top to help create a crispy crust.
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.
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
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 11.0 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1632 mg | 125% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1774 mg | 38% | |
*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.
