Egg Roulade Stuffed with Turkey Sausage, Mushrooms, and Spinach

Egg Roulade Stuffed with Turkey Sausage, Mushrooms, and Spinach
Photo by Romulo Yanes

Ingredients

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

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

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