SPINACH-MUSHROOM SOUFFLE ROLL

Spinach-Mushroom Souffle Roll image

Provided by TishT

Categories Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

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1/4 cup butter or 1/4 cup margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1 dash pepper
2 cups milk
6 egg yolks
1/4 cup grated parmesan cheese
6 egg whites
1/4 teaspoon cream of tartar
1 (10 ounce) package frozen chopped spinach, cooked and drained well
1/2 cup fresh mushrooms, sliced
1 tablespoon onion, finely chopped
1 tablespoon butter or 1 tablespoon margarine
3 ounces cream cheese, softened
1 tablespoon Dijon mustard
1/4 teaspoon ground nutmeg

Steps:

Line a 15 X 10 X 1" baking pan with foil, extending foil 1" beyond edges of pan.
Grease and lightly flour; set aside Melt the butter.
Stir in the 1/2 cup flour, salt, and pepper.
Add milk all at once.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Remove from heat Beat the egg yolks till thick and lemon colored.
Slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
Using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
Fold a small amount of the beaten egg whites into egg yolk mix.
Fold egg yolk mixture into remaining egg whites; spread in prepared pan.
Bake in a 375°F oven about 20 minutes.
While that's cooking cook the frozen chopped spinach and squeeze it dry.
Meanwhile, cook the mushrooms and onion in 1 Tbs butter till tender but not browned.
Stir in the spinach, softened cream cheese, Dijon mustard and nutmeg.
Heat through, stirring occasional.
Immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
Spread spinach mushroom filling over souffle to within 1/2" of the edge.
Use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
Slice; serve immediately.