Mushroom, Red Pepper and Blue Cheese Roulade
By MorrisonsPrepare this dish the day before and keep chilled in the fridge.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 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
4 stepsStep 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.