Mushroom and Spinach Stuffed Roulade
This Stuffed Roulade recipe makes two roulades. You can freeze one for a busy weeknight meal or cook both and slice and freeze for quick work lunches or lunch box fillers.
Ingredients:
1kg mince
1 large carrot
1 medium zucchini
2 eggs
1 heaped cup breadcrumbs (I used gluten-free crumbs)
1 teaspoon oregano
½ teaspoon dried garlic
1 heaped teaspoon salt
Cracked black pepper
Olive oil
1 large red onion (or two smallish ones), finely chopped
½ bunch silverbeet- washed and stems removed, chopped
8 brown mushrooms (a few more if they’re small, button ones), diced
2-3 cloves garlic, crushed
Method:
- Preheat the oven to 180°C (fan forced).
- Sautee the red onion in a little olive oil in a frying pan until softened and slightly caramelised.
- Add the mushrooms and the garlic, stir and sauté until beginning to soften. Add the chopped silverbeet and cook, stirring regularly, until it’s nicely wilted and the excess moisture has been cooked out. Season to taste and pop it aside to cool slightly.
- Grate the carrot and zucchini. Squeeze out some of the excess water.
- In a bowl, mix the carrot and zucchini with the mince, breadcrumbs, eggs, oregano, garlic, salt and pepper.
- Tear off a large piece of cling wrap and lay it out flat on the bench. Spread half the mince mixture on to the cling wrap, pressing out into a rectangle shape and around 1cm thick.
- Spread the cooled silverbeet mixture over most of the rectangle, aside from a strip a few cms wide down one of the shorter sides.
- Starting at the other short side (the one with the mushroom mix on it), begin to roll up the roulade using the clingwrap to help you lift it up and fold it over on itself. Make sure you’re carefully rolling the cling wrap out of the way as you continue to roll it up so it doesn’t end up stuck in the middle.
- Repeat with the other half of the mince.
- Place the roulade on a lined baking tray and bake in the preheated oven for around 50-60 minutes, or until cooked through.
Serve with a nice tomato chutney and your choice of salad or vegetables.
You could add cheese to the filling (think parmesan, mozzarella, feta etc with fresh basil as well for a nice variation).
Recipe courtesy of Sandi Cooper Naturopathy