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Spinach Spirals with Mushroom Sauce

 Spinach Spirals with Mushroom Sauce
I never thought I liked spinach until I tried these pretty spirals topped with a creamy mushroom sauce! It is a delicious dish to serve at a festive gathering.
12 ServingsPrep: 30 min. Bake: 10 min.


  • 3/4 pound fresh mushrooms, sliced
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half cream
  • 2 tablespoons sherry or additional chicken broth
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/2 cup dry bread crumbs
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 6 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 4 eggs, separated
  • 1/4 cup grated Parmesan cheese


  • In a large skillet, saute mushrooms in butter for 2-3 minutes. Stir
  • in flour until blended; cook 2-3 minutes longer or until liquid is

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Spinach Spirals with Mushroom Sauce (continued)

Directions (continued)

  • absorbed. Gradually stir in broth and cream. Bring to a boil. Remove
  • from the heat; stir in the sherry or additional broth, mustard and
  • lemon juice. Cool for 15 minutes.
  • Grease and line a 15-in. x 10-in. x 1-in. baking pan with parchment
  • paper; grease the paper. Sprinkle with bread crumbs; set aside. In a
  • large bowl, combine spinach, butter, salt, pepper, nutmeg and egg
  • yolks. In a small bowl, beat egg whites on high speed until stiff
  • peaks form. Gradually fold into spinach mixture. Gently spoon over
  • bread crumbs; press down lightly. Sprinkle with Parmesan cheese.
  • Bake at 350° for 12-15 minutes or until center springs back when
  • lightly touched. Cover with a piece of greased foil; immediately
  • invert pan onto foil. Gently peel away parchment paper.
  • Spread 1 cup mushroom sauce over spinach mixture to within 1 in. of
  • edges. Roll up jelly-roll style, starting with a short side and
  • peeling foil away while rolling. Cut into slices. Reheat remaining
  • mushroom sauce; serve with spinach spirals. Yield: 12 servings.
Nutritional Facts: 1 serving (1 each) equals 184 calories, 14 g fat (8 g saturated fat), 108 mg cholesterol, 353 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.