Cavolo Nero Roulade with Mushrooms

PREP: 20 Minutes
COOK: 15 Minutes
Skill Level: Easy
Picture of Cavolo Nero Roulade with Mushrooms

Nutrition Info (Per Serving)

419 kcal Energy
5.6g Carbohydrate
14.6g Protein
trace (of which Sugar)
36g Fat
3.4g Fibre
17.4g (of which Saturated Fat)
0.7g Salt


  • 200g pack shredded cavolo nero
  • 5 medium eggs, separated
  • 2 tbsp plain flour
  • 1/2 tsp ground nutmeg
  • 1 tbsp rapeseed oil
  • 200g cream cheese
  • 300g mushrooms, sliced


  1. Preheat the oven to 200°C, gas mark 6. Line a 23x32cm tin with baking parchment.
  2. Steam the black kale for 5 minutes then place in a food processor with the egg yolks, flour, nutmeg, 1 tbsp cream cheese and seasoning. Blitz to puree.
  3. In a separate bowl, whisk the egg whites to firm peaks and fold in the black kale mixture. Pour into the prepared tin, levelling the surface. Bake for 15 minutes.
  4. Meanwhile, heat the oil in a frying pan and fry the mushrooms for 3 minutes, stir in the remaining cream cheese and cook for 1 minute. Season.
  5. Upturn the roulade onto a clean tea towel and remove the paper. Spread over the mushroom mixture. Roll up from one end to enclose the filling.

Cooking Tips

Add 50g shredded ham with the cream cheese for a meaty version.

Share this recipe