Active Time

　　45 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

1 tablespoon olive oil plus additional for brushing baking pan and parchment paper

　　1/2 lb turkey sausage, casings discarded (if necessary) and sausage coarsely crumbled

　　2 large garlic cloves, chopped

　　4 scallions, chopped

　　1/2 lb fresh shiitake mushrooms, stems discarded and caps chopped

　　1/2 lb fresh cremini mushrooms, trimmed and chopped

　　1/4 teaspoon black pepper

　　3/4 teaspoon salt

　　1 (10-oz) package frozen chopped spinach, thawed and squeezed dry

　　1/4 cup water

　　2 large whole eggs

　　4 large egg whites

　　2 tablespoons fat-free (skim) milk

　　1 oz finely grated Parmigiano-Reggiano (about 1/3 cup)

　　3 oz Gruyère, coarsely grated (1 cup)

　　

Special Equipment

a 19- by 13-inch sheet of parchment paper

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 15- by 10-inch shallow baking pan, then line bottom and all 4 sides with parchment paper, allowing 2 inches of parchment to hang over short sides of pan, and lightly brush parchment (except overhang) with oil.

　　

Step 2

Heat 1 teaspoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then cook sausage, stirring, until finely crumbled and cooked through, about 2 minutes. Transfer to a bowl and keep warm, covered.

　　

Step 3

Add remaining 2 teaspoons oil to skillet and sauté garlic and scallions, stirring, until golden, about 3 minutes. Add mushrooms, pepper, and 1/4 teaspoon salt and sauté, stirring, until mushrooms are softened and golden, about 8 minutes. Add sausage and spinach to skillet and sauté, stirring, 3 minutes. Transfer half of spinach mixture to a food processor and add water, then blend until finely chopped. Return to skillet, stirring to combine, and keep warm, covered.

　　

Step 4

Blend whole eggs, whites, milk, Parmigiano-Reggiano, and remaining 1/2 teaspoon salt in a blender until smooth and frothy.

　　

Step 5

Pour egg mixture into baking pan and bake until firm, about 10 minutes. Remove from oven and leave oven on.

　　

Step 6

Sprinkle egg layer evenly with half of Gruyère, then spoon spinach filling evenly on top and sprinkle with remaining Gruyère. Bake just until cheese melts, about 5 minutes.

　　

Step 7

Position pan on a work surface with a long side nearest you, then gently roll up egg layer toward you, using parchment as an aid and holding filling in place with your fingers.

　　

Step 8

Cool roll in pan on rack 10 minutes, then transfer to a platter using 2 large spatulas. Trim ends and gently cut into 8 slices with a serrated knife.

　　

Nutrition Per Serving

Each serving (2 slices) contains about 323 calories and 7 grams fat.

　　[See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts-C00024Eggqq0Rouladeqq0Stuffedqq0withqq0Turkeyqq0Sausageqqcqq0Mushroomsqqcqq0andqq0Spinach-00P303E-01c301C-03E40dS-09g11tE-06S50eT-03E501n-01c100V-04q100d-06S301o-01c308D-01c30gQ-0Cu10e6-01D403U-0Cu100_A0000e0A00zzzzzzzz03zzzz00zzzzzzzzMushroomsqqcqq0Shiitakeqq0qq81qqf4qq0cupqq9.html?mbid=HDEPIl) ›

　　#### Nutritional analysis provided by Gourmet