Egg Roulade Stuffed with Turkey Sausage, Mushrooms, and Spinach

Ingredients

• 3 ounces Gruyère, coarsely grated
• 1 ounce finely grated Parmigiano-Reggiano
• 2 tablespoons fat-free (skim) milk
• 1 tablespoon olive oil
• 4 large egg whites
• 2 large whole eggs
• 1 19- by 13-inch sheet of parchment paper
• + 9 more ingredients
• • ¼ cup water
  • ½ pound turkey sausage
  • 2 large garlic cloves
  • 4 scallions
  • ½ pound fresh shiitake mushrooms
  • ½ pound fresh cremini mushrooms
  • ¼ teaspoon black pepper
  • ¾ teaspoon salt
  • 1 10-oz package frozen spinach

Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 15- by 10-inch shallow baking pan, then line bottom and all 4 sides with parchment paper, allowing 2 inches of parchment to hang over short sides of pan, and lightly brush parchment (except overhang) with oil. Heat 1 teaspo...

View full recipe at Epicurious