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.
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Recipe Information
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
Instructions
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.
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.
Gradually pour in the milk while whisking. Cook until the mixture thickens and bubbles, about 2-3 minutes.
Remove from heat and stir in salt, black pepper, and nutmeg. Let the mixture cool slightly.
Whisk in the egg yolks, one at a time, into the cooled milk mixture until well combined.
In a clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer until stiff peaks form.
Gently fold the egg whites into the yolk mixture in 3 parts, being careful not to deflate the mixture.
Spread the souffle batter evenly onto the prepared jelly roll pan. Sprinkle the surface with Parmesan cheese.
Bake for 12-15 minutes, or until the souffle is golden and puffed. Remove from oven and let cool slightly.
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.
Add the minced garlic and cook for 1 minute, stirring frequently.
Stir in the mushrooms and cook for 5 minutes, or until softened and their moisture is mostly evaporated.
Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool.
In a mixing bowl, combine the cooled spinach-mushroom mixture with cream cheese and Gruyere cheese until smooth.
Carefully invert the souffle onto a clean kitchen towel. Peel off the parchment paper.
Spread the spinach-mushroom filling evenly over the souffle base.
Using the towel to assist, gently roll the souffle from the short side into a tight spiral.
Transfer the roll onto a serving platter, seam side down. Slice and serve warm. Enjoy!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 2767 mg | 120% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 33.5 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1506 mg | 116% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3159 mg | 67% | |
*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.
