beefspinachmushroom
Stuffed Beef Roll with Spinach, Mushrooms and Emmental
Make a baked beef roll filled with spinach, mushrooms and Emmental, glazed with honey, mustard and soy sauce and served with Parmesan mash.
From YouTube · Feb 2, 2026
Make a baked beef roll filled with spinach, mushrooms and Emmental, glazed with honey, mustard and soy sauce and served with Parmesan mash.
35 min
Prep time
1 hr
Cook time
1 hr 45 min, including resting
Total time
6
Yield
Ingredients
23 ingredients- STUFFED BEEF ROLL
- 900g ground beef
- 2 large eggs
- 1 medium onion, finely chopped or grated
- 1 small bunch fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1 tsp fine salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
- 150g spinach
- 200g mushrooms, finely sliced
- 1 tbsp olive oil, plus more for greasing
- 150g Emmental cheese, grated
- GLAZE
- 2 tbsp ketchup
- 4 tbsp soy sauce
- 1 tsp wholegrain Dijon mustard
- 2 tbsp honey
- PARMESAN MASHED POTATOES
- 5 medium potatoes, peeled and chopped
- 30g butter
- 60ml cream, warmed
- 30g Parmesan cheese, finely grated
- Salt and black pepper, to taste
- Fresh herbs and cherry tomatoes, optional, for serving
Method
24 steps- Preheat the oven to 180°C conventional or 160°C fan. Lightly grease a baking dish or line a rimmed tray with baking paper.
- Heat 1 tablespoon olive oil in a large frying pan over medium-high heat.
- Add the mushrooms and cook for 5–6 minutes, until their released moisture has evaporated.
- Add the spinach and cook for another 1–2 minutes, until wilted.
- Season the filling lightly with salt and black pepper, transfer it to a plate and leave it to cool.
- Place the ground beef, eggs, onion, parsley, garlic, salt, black pepper and paprika in a large bowl.
- Mix gently until evenly combined, avoiding excessive kneading.
- Place the meat mixture between two large sheets of baking paper and press or roll it into an even rectangle approximately 1.5cm thick.
- Remove the upper sheet of paper.
- Spread the cooled spinach and mushroom mixture over the meat, leaving a 2cm border around the edges.
- Scatter the grated Emmental evenly over the filling.
- Using the lower sheet of baking paper to help, roll the meat tightly from one short end to form a log.
- Seal the seam and ends carefully and transfer the roll seam-side down to the prepared dish.
- Mix the ketchup, soy sauce, mustard and honey until smooth.
- Brush approximately half of the glaze over the beef roll.
- Bake for 35 minutes.
- Brush with the remaining glaze and continue baking for 15–25 minutes, until browned and the centre reaches at least 71°C.
- Remove the roll from the oven and rest it for 10 minutes before slicing.
- While it bakes, place the potatoes in salted cold water and bring to a boil.
- Cook for approximately 15–20 minutes, until completely tender.
- Drain thoroughly and allow excess steam to escape for 1 minute.
- Mash with the butter, warmed cream and Parmesan until smooth.
- Season the mash with salt and black pepper.
- Slice the rested beef roll and serve it with the Parmesan mashed potatoes, fresh herbs and cherry tomatoes if desired.
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