Spinach Spirals with Mushroom Sauce Recipe

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Spinach Spirals with Mushroom Sauce Recipe
Spinach Spirals with Mushroom Sauce Recipe photo by Taste of Home
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Spinach Spirals with Mushroom Sauce Recipe

Read Reviews
4 1 1
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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

Ingredients

  • 3/4 pound fresh mushrooms, sliced
  • 1/4 cup butter or margarine
  • 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
  • SPINACH ROLL:
  • 1/2 cup dry bread crumbs
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 6 tablespoons butter or margarine, melted
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 4 eggs, separated
  • 1/4 cup grated Parmesan cheese

Directions

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 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 mixing 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.
Originally published as Spinach Spirals with Mushroom Sauce in Country Woman Christmas Annual 2002, p24

Nutritional Facts

1 each: 184 calories, 14g fat (8g saturated fat), 108mg cholesterol, 353mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 6g protein.

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  • 3/4 pound fresh mushrooms, sliced
  • 1/4 cup butter or margarine
  • 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
  • SPINACH ROLL:
  • 1/2 cup dry bread crumbs
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 6 tablespoons butter or margarine, melted
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 4 eggs, separated
  • 1/4 cup grated Parmesan cheese
  1. 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 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.
  2. 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 mixing 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.
  3. 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.
Originally published as Spinach Spirals with Mushroom Sauce in Country Woman Christmas Annual 2002, p24

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m12k4 User ID: 7137624 89427
Reviewed Jun. 3, 2014

"This is a great recipe!"

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