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1. Make the Filling:
Heat olive oil in a skillet. Add shallots and cook until soft.
Add chopped mushrooms. Cook over medium-high heat until moisture evaporates and they’re golden.
Add spinach and cook until just wilted. Season with salt, pepper, and herbs.
Remove from heat, let cool. Mix in shredded cheese if using.
2. Prepare the Meat Mixture:
In a large bowl, mix ground meat with egg, breadcrumbs, Parmesan, garlic, herbs, salt, and pepper.
Mix gently until well combined (don’t overmix to keep it tender).
3. Assemble the Roll:
On parchment paper or plastic wrap, flatten the meat mixture into a rectangle (about 1.5 cm / ½ inch thick).
Spread the mushroom-spinach filling evenly over the meat, leaving a 1-inch border.
Roll up tightly like a jelly roll, using the parchment to help. Pinch ends to seal.
Carefully transfer to a lined baking tray, seam-side down.
4. Glaze & Bake:
Mix mustard, olive oil, and honey. Brush over the top of the roll.
Bake at 375°F (190°C) for 45–50 minutes, or until cooked through and browned.
Rest for 10 minutes before slicing.
🍄 To Serve:
Garnish with fresh herbs or sautéed mushrooms.
Pair with creamy mashed potatoes, roasted vegetables, or a rustic gravy.
A glass of red wine (like Pinot Noir or Barbera) complements the forest flavors beautifully.
✨ Optional Magical Touches:
Add a handful of toasted walnuts or pine nuts to the filling for crunch.
Use a splash of white wine or sherry to deglaze the mushrooms for depth.
Drizzle with a balsamic glaze or mushroom cream sauce before serving.
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