Mushroom, Red Pepper and Blue Cheese Roulade
By Morrisons
Published on 24 February 2020
Prepare this dish the day before and keep chilled in the fridge.Time and servings
1 hr 25 minsTotal time
8Servings
40 minsPrep time
45 minsCooking time
Ingredients
- 1 onion, finely chopped
- 2 tbsp of chives, snipped
- 2 tbsp of sunflower oil
- 500 g of chestnut mushrooms, chopped
- 150 g of danish blue cheese, crumbled
- 3 tbsp of mango chutney
- 50 g of baby spinach leaves
- 250 g of roasted red peppers, from a jar
- 1 egg, beaten
- 80 g of breadcrumbs
Method
Step 1
Heat the oil in a non-stick frying pan and cook the onion and mushrooms until softened. Stir in the chives, then place in a food processor with the egg, breadcrumbs and chutney. Pulse to combine roughly.Step 2
Heat the oven to 180°C/160°C fan/Gas 4. On a sheet of non-stick parchment, spread the mixture in a rectangle (about 30 x 40cm). Top with the spinach leaves, flattened red peppers and blue cheese.Step 3
Roll up like a Swiss roll in the paper, using the paper as a guide. Twist each end of the parchment and bake for 35 minutes.Step 4
Remove from the oven, allow to cool for 5 minutes. Remove the paper, transfer to a serving dish and garnish. Serve sliced.