Spinach Mushroom Souffle Roll
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Spinach mushroom filling||3 Tablespoon|
Line a 15x10xl-inch baking pan with foil, extending foil 1 inch beyond edges of pan. Grease and lightly flour; set aside.
Melt the butter or margarine. 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 mixture. Fold egg yolk mixture into remaining egg whites; spread in prepared pan. Bake in a 375° oven about 20 minutes or till puffed and slightly set. Immediately loosen from pan; turn out onto foil. Spread Spinach-Mushroom Filling over souffle to within 1/2 inch of edges. Use foil to start rolling up souffle jelly-roll style, beginning with one of the short sides. Slice; serve immediately.
Spinach-Mushroom Filling: Cook one 10-ounce package frozen chopped spinach according to package directions; drain well. Meanwhile, cook 1/2 cup sliced fresh mushrooms and 1 tablespoon finely chopped onion in 1 tablespoon butter or margarine till tender but not brown. Stir in cooked and well-drained spinach, one 3-ounce package softened cream cheese, 1 tablespoon Dijon-style mustard, and 1/4 teaspoon ground nutmeg. Heat through, stirring occasionally.