Mushroom, Red Pepper and Blue Cheese Roulade

Mushroom, Red Pepper and Blue Cheese Roulade

Prepare this dish the day before and keep chilled in the fridge.


  1. 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.

  2. 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.

  3. 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.

  4. 4

    Remove from the oven, allow to cool for 5 minutes. Remove the paper, transfer to a serving dish and garnish. Serve sliced.


  • 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

Serves 8

Total time required 1 hr 25 mins

  • Preparation time: 40 mins
  • Cooking time: 45 mins