Spinach, mushroom & blue cheese roulade

Spinach, mushroom & blue cheese roulade

This can be frozen. To serve, defrost overnight in the fridge, wrap in foil and heat in an oven for 10 minutes.

By , 21 September 2015
Spinach, mushroom & blue cheese roulade
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.30 per serving
Nutritional Info
Each 256g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1725KJ 412KCAL
of your reference intake.
Typical energy values per 100g: 674kJ/161kcal.
  • 2 x 180g bags baby leaf spinach
  • 25g butter
  • 150g mushrooms, chopped
  • 15g flour
  • 150ml milk
  • 4 tbsp double cream
  • 75g blue cheese, crumbled
  • 1 tbsp chopped parsley
  • 4 free-range eggs, separated
  • 1⁄4 tsp nutmeg
  • Grease and line a roasting tin with greaseproof paper, allowing it to come just above the sides.

  • Wilt the spinach in a pan with 1 tbsp water then drain and purée. Melt half the butter in a pan and cook the mushrooms. Remove from the heat and stir in the flour. Return and cook for 30 seconds.

  • Add the milk and cook, stirring, until boiling. Add the cream, cheese and parsley and stir until the cheese has melted.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Beat the egg yolks and remaining butter into the spinach with the nutmeg.

  • Whisk the egg whites until stiff and fold into the spinach. Pour the mixture into the roasting tin and bake for 10-12 minutes.

  • Transfer the roulade to a new piece of greaseproof paper. Spread on the filling and roll up, removing the paper. Slice to serve.