Mushroom Spinach and Ricotta Rolls Recipe
Whenever I crave something savory and fulfilling, these Mushroom Spinach and Ricotta Rolls come to mind instantly.
The blend of earthy mushrooms with creamy ricotta and fresh spinach wrapped in flaky pastry is undeniably irresistible.
Over the years, it has become my go-to for both casual gatherings and quiet evenings at home.
I'm excited to share this recipe with you, hoping it becomes a favorite in your home as it is in mine!
2 large King Oyster Mushrooms (or 250g of button mushrooms), finely chopped
- 280g baby spinach
- 1 leek, sliced
- 250g ricotta cheese
- 50g butter
- 2 cloves garlic, crushed
- 30g parmesan cheese, grated
- 25g parsley, finely chopped
- 4 sprigs of thyme, leaves picked and chopped
- 1 egg, beaten (for the mixture and egg wash)
- 3 puff pastry sheets, thawed
- 2 tbsp sesame seeds
Preheat your oven to 180°C and line a baking tray with baking paper.
In a large fry pan over medium-high heat, add the baby spinach. Allow it to wilt, stirring occasionally. Once wilted, remove from heat and place the spinach in a sieve to drain any excess water.
In the same fry pan, melt the butter over medium heat. Add the leek, garlic, parsley, and thyme.
Sauté for 3-5 minutes or until the leek becomes translucent. Incorporate the chopped mushrooms and continue to cook for another 5-7 minutes or until the mushrooms release their juices and are well-cooked.
Season generously with salt and pepper.
In a large mixing bowl, combine the ricotta cheese, parmesan cheese, drained spinach, and the mushroom-leek mixture.
Mix until ingredients are evenly distributed. Add half of the beaten egg into the mixture and stir until well combined, reserving the other half for the egg wash.
Lay out the thawed puff pastry sheets and cut them in half lengthways.
Brush the edges with the reserved beaten egg. Place 2-3 tablespoons of the mushroom-ricotta mixture in the center of each pastry half.
Carefully roll the pastry over the filling to create a log shape. Cut each log in half to form two rolls.
Place each roll on the prepared baking tray, ensuring they are spaced apart. Brush the tops with the remaining beaten egg and sprinkle with sesame seeds.
Bake in the preheated oven for approximately 35 minutes or until the rolls are golden brown and the pastry is crispy.
Serve these savory Mushroom Spinach and Ricotta Rolls fresh out of the oven. They're perfect for appetizers, snacks, or even as a meal accompaniment.
The richness of the mushrooms combined with the creaminess of the ricotta creates a delightful treat that's both hearty and delicious.
- Ensure you drain the spinach and mushrooms properly to avoid a soggy pastry.
- For a different flavor profile, consider adding a pinch of nutmeg or substituting feta for ricotta.
- These rolls can be made in advance and stored in the refrigerator. Reheat in the oven to maintain the crispness of the pastry.
There you have it! Every time I pull these golden rolls out of the oven and see that perfectly browned, crispy pastry, my heart does a little dance.
Whether you're serving them to friends or just indulging yourself on a quiet evening, I hope you find as much joy and satisfaction in these Mushroom Spinach and Ricotta Rolls as I do.
Enjoy every bite!
- per serving
- 1.5 grams
- 280 milligrams
- 18 grams
- 7 grams
- 35 milligrams
- 20 grams