Spinach Mushroom Souffle Roll

Nutriscore Rating: 64/100

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.

Recipe Information

• Prep Time: 30 min
• Cook Time: 25 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

18 steps

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.

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.

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

Nutrition Facts

1 serving (245.3g)

Calories		330
% Daily Value*
Total Fat		25.0 g	32%
	Saturated Fat	13.5 g	67%
	Polyunsaturated Fat	0.0 g
Cholesterol		181 mg	60%
Sodium		392 mg	17%
Total Carbohydrate		13.0 g	5%
	Dietary Fiber	2.0 g	7%
	Total Sugars	5.4 g
Protein		14.7 g	29%
Vitamin D		1.2 mcg	6%
Calcium		242 mg	19%
Iron		2.0 mg	11%
Potassium		451 mg	10%

*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: 1356 cal (67.1%%)

Protein: 356 cal (17.6%%)

Carbs: 310 cal (15.3%%)