Bacon, Mushroom & Swiss Baked Rotolo

Prep Time
Cook Time
1h 40m
Ready In

"With winter fast approaching, I would really like to try this recipe. I love the look of everything about this recipe and hopefully will be making it soon. I found this in a dairy Australia cook book and they gave this tip ~ If you'd like to mix cheeses, for a more cost effective alternative try half gruyere and half mozzarella cheese."

Original is 4 servings


  • Serving Size: 1 (354.3 g)
  • Calories 547
  • Total Fat - 34.3 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 84.7 mg
  • Sodium - 1215.9 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 2.7 g
  • Sugars - 6.5 g
  • Protein - 41.6 g
  • Calcium - 946.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat the oil in a large saucepan; add the leek, garlic, and bacon and sauté over a low heat for 5 minutes until soft. Add the mushrooms, thyme and then season to taste. Cover and cook over very low heat for approximately 10 minutes, stirring occasionally until mushrooms are soft and juicy, cool to room temperature.

Step 2

Thinly slice half the gruyere cheese and reserve for later use; then grate the remaining cheese then stir the grated cheese through the cooled mushroom mixture.

Step 3

Brush each lasagne sheet with water on both sides to make it more pliable. Cut each sheet in thirds length

Step 4

Ways. Spread each length with 2 heaped tablespoons of mushroom mixture, then roll up tightly into a scroll shape.

Step 5

Loosely bunch each scroll into a lightly buttered (approx 25cm x 15cm) ceramic baking dish. Pour over combined chicken stock and white wine, cover tightly with foil and bake at 180°C for 25 minutes. Uncover, drape with remaining cheese and sprinkle with pine nuts then bake for a further 20 minutes until the cheese is melted and golden brown. Garnish with thyme sprigs and serve.


No special items needed.

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