Rolled Roast With Spinach Stuffing
|Beef eye round roast||2 Pound, butterflied|
|Fresh mushrooms||8 Ounce, finely chopped to make 3 cups|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Frozen chopped spinach||5 Ounce, thawed and well drained (1/2 Of A 10 Ounce Package)|
|Egg whites||2 , slightly beaten|
|Grated parmesan cheese||2 Tablespoon|
|Creamy yogurt sauce||4 Tablespoon|
Cover roast with clear plastic wrap; pound with a meat mallet to 1/2- to 3/4-inch thickness.
Spray a skillet with nonstick coating.
Cook mushrooms, onion, and garlic in the skillet till tender and all mushroom liquid has evaporated.
Stir in spinach, egg whites, and cheese, spread over roast.
Starting from the short side, roll up jelly-roll style, then tie with string.
In a covered grill arrange preheated coals around a drip pan: test for medium-heat above the pan.
Place roast over pan.
Lower grill hood.
Grill for 1 to 1 1/4 hours or till meat thermometer registers 140°.
Remove from heat, then cover with foil.
Let stand 10 minutes; slice meat.