Add Your Own Photo to this Recipe
Bacon, Mushroom & Swiss Baked Rotolo
4
Servings
Servings
40m PT40M
Prep Time
Prep Time
60m PT60M
Cook Time
Cook Time
1h 40m
Ready In
Ready In
Recipe: #34877
May 08, 2020
Categories: Comfort Food, Main Dish, Pork, Bacon, Vegetables, Mushrooms, Australian, Italian, Birthday, Entertaining, Romantic Dinner, Sunday Dinner, Winter, Oven Bake, Stove Top, Spring more
"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 recipe yields 4 servings
Ingredients
Nutritional
- 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 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.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
