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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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