Spinach Mushroom Souffle Roll Recipes

EASY SPINACH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
• Bake in preheated oven for 20 minutes, or until lightly set.
• NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

SPINACH, MUSHROOM AND GOUDA SOUFFLE

Steps:

• Heat oven to 375°F. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach mixture; fold in remaining whites. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
• Serve with:
• 1 cup cubed roasted butternut squash per person. Toss squash with 2 teaspoon olive oil; season with salt and pepper. Bake at 400°F until tender, 30 minutes.

THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

SPINACH-MUSHROOM SOUFFLE ROLL

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.

SPINACH AND CHEDDAR SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

SPINACH SOUFFLE STUFFED MUSHROOMS RECIPE - (4.5/5)

Steps:

• Spinach Souffle Stuffed Mushrooms 1 pkg frozen spinach soufflé, thawed Lemon pepper seasoning garlic powder salt 12 to 18 large mushrooms Melted butter 1 ½ T minced onions 3 T butter Freshly grated Parmesan cheese 1. Preheat oven to 375. Combine soufflé with lemon pepper, garlic powder & salt. 2. Remove stems from mushrooms & set aside. Dip mushroom caps in melted butter & place on baking sheet. Finely mince stems. Add onions & blend well. Melt remaining butter in small skillet over medium heat. Add onion mixture & sauté until softened. Combine w/spinach & blend well. 3. Fill mushroom caps w/spinach mixture, mounding slightly in center. Sprinkle w/cheese. Bake until filling is set & cheese is golden, about 12-15 minutes.

SPINACH WITH WILD MUSHROOM SOUFFLé

Steps:

• Preheat the oven to 375°F.
• Steam the spinach at a moderate heat for 3 to 4 minutes. Cool under running water, then drain, pressing out as much liquid as you can. Then chop finely. If using frozen spinach, defrost and squeeze dry.
• Gently sauté the garlic and mushrooms in butter; turn up the heat and evaporate the juices.
• When dry, add the spinach and transfer to a bowl. Cover and keep warm.
• Measure 3 tablespoons of milk into a bowl. Bring the remaining milk to a boil. Stir the flour and egg yolk into the milk that is in the bowl, and blend well. Stir the boiling milk into the eggs and flour mixture; return to the pan and simmer to thicken.
• Add the spinach mixture; season to taste with salt, pepper. and nutmeg.
• Butter a 3 3/4 cup soufflé dish, paying special attention to the sides.
• Sprinkle with a little of the cheese. Set aside.
• Whisk the egg whites until they hold soft peaks.
• Bring the spinach mixture back to a boil.
• Stir in a spoonful of beaten egg whites, and then fold the remaining mixture into the remaining egg whites.
• Turn into the soufflé dish; spread level. Sprinkle with the remaining cheese and bake in the oven for about 25 minutes until puffed, risen, and golden.

MUSHROOM-SPINACH BAKE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Stir in the cheese, salt, pepper and nutmeg; set aside., For filling, in a large skillet, saute mushrooms and shallot in butter and oil if desired until tender. Add spinach; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add cream; heat through (do not boil)., Pour half of the egg mixture into a greased 8-in. square baking dish. Top with filling and remaining egg mixture. Sprinkle with cheese. Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean.