VEGETARIAN ROULADE

Ingredients

• 1 tbsp butter
• 1 1/2 cups sliced mushrooms
• 1/2 cup chopped onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 tbsp chopped fresh parsley
• 1/4 tsp oregano, crumbled
• 1/2 tsp salt, divided
• 1/2 tsp freshly ground pepper, divided
• Flour (for dusting baking sheet)
• 6 eggs, separated
• 3 tbsp flour
• 1/2 cup shredded cheddar cheese, divided

Directions

1. To prepare filling, melt butter in a medium frypan over medium heat. Add mushrooms, onion and bell peppers; sauté until softened, about 5 minutes. Stir in parsley, oregano, 1/4 tsp salt and 1/4 tsp pepper. Remove from heat; cool.
2. Preheat oven to 350°F. Line a 10x15 inch rimmed baking sheet with parchment paper; grease parchment paper and dust with flour.
3. To make soufflé, use medium speed of an electric mixer and beat egg whites until stiff but not dry. In a bowl, beat together egg yolks, 3 tbsp flour, remaining 1/4 tsp salt and remaining 1/4 tsp pepper. Fold a quarter of beaten egg whites into yolk mixture to lighten. Gently fold in remaining beaten egg whites. Spread mixture evenly in prepared pan.
4. Bake until top springs back when lightly touched, about 8 – 10 minutes. Run a spatula around sides of pan to loosen. Turn soufflé out onto a clean tea towel. Carefully remove parchment paper. Trim edges of soufflé if necessary. Starting with a long edge, roll soufflé and towel together jelly-roll fashion. Cool on a rack for 30 minutes.
5. Unroll soufflé and spread with filling, leaving a 1/2 inch border around edges. Sprinkle with half of cheese. Roll up soufflé to enclose filling. Place soufflé, seam side down, on a lightly greased rimmed baking sheet. May be prepared to this point and refrigerated for up to 24 hours.
6. Remove baking sheet from refrigerator and let stand for 30 minutes. Meanwhile, preheat oven to 375°F. Sprinkle top of soufflé with remaining cheese.
7. Bake for 12 – 15 minutes or until light golden. Slice and serve.