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Mushroom, Red Pepper and Blue Cheese Roulade
Prepare this dish the day before and keep chilled in the fridge.
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 500g chestnut mushrooms, chopped
- 2 tbsp chives, snipped
- 1 egg, beaten
- 80g breadcrumbs
- 3 tbsp mango chutney
- 50g baby spinach leaves
- 250g roasted red peppers, from a jar
- 150g Danish Blue cheese, crumbled
Total time required
- Preparation time:
- Cooking time:
- 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.
- 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.
- 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.
- Remove from the oven, allow to cool for 5 minutes. Remove the paper, transfer to a serving dish and garnish. Serve sliced.