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Ricotta roll with broccoli and mushrooms

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    This broccoli and mushroom ricotta roll is a delicious combination of vegetables and cheese wrapped in a savory roll. It’s perfect for a light lunch or dinner and can be made ahead and refrigerated for convenience.

    Preparation time:

    Preparation time: 25 minutes
    Cooking time: 20 minutes
    Total time: 45 minutes + 1 hour refrigeration
    Ingredients:

    1 broccoli
    1 teaspoon salt
    350g mushrooms
    Olive oil
    1/2 teaspoon salt
    Black pepper to taste
    1 onion
    6 eggs
    250g ricotta
    2 cloves garlic
    Italian herbs to taste
    Directions:

    Prepare the broccoli:
    Boil the broccoli in salted water (1 teaspoon salt) for 2 minutes. Cool immediately in cold water.
    Separate the florets and grind the stem in a blender.

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    Prepare the mushrooms:
    Heat the olive oil in a skillet, add the sliced ​​mushrooms, 1/2 teaspoon salt and black pepper. Sauté until cooked. Set aside to cool.
    Prepare the onion:
    In the same skillet, add more olive oil if necessary and sauté the chopped onion until cooked.
    Prepare the egg mixture:
    In a large bowl, beat the eggs with salt and black pepper. Add the blended broccoli stem and mix well.
    Bake the egg mixture:
    Pour the egg mixture into a greased baking dish and bake in a 350°F (180°C) oven for 20 minutes.
    Make the ricotta filling:
    In a bowl, combine the ricotta cheese, fried mushrooms, minced garlic, and Italian herbs.
    Assemble the roll:
    Once the egg mixture is cooked and cooled, spread the ricotta filling evenly on top.
    Wrap in parchment paper and refrigerate for 1 hour.
    Serving suggestions:
    Serve the sliced ​​roll with a fresh salad on the side.
    It is also a great appetizer for a party.

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    Cooking tips:

    Make sure the broccoli is well drained to avoid excess moisture in the roll.
    Use parchment paper to help roll the mixture tightly.
    Nutritional Benefits:

    This dish is high in protein thanks to the eggs and ricotta cheese.
    It also provides a good amount of vitamins and minerals from the broccoli and mushrooms.
    Nutritional information:

    This recipe is vegetarian.
    To make it gluten-free, make sure all seasonings and ingredients used are certified gluten-free.
    Storage:

    Store leftovers in an airtight container in the refrigerator for up to 3 days.
    The roll can also be made ahead of time and refrigerated until ready to serve.
    Why you’ll love this recipe:

    This is a delicious way to enjoy vegetables with a creamy, cheesy filling.
    The roll is easy to make and can be prepared in advance.

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