Make this spinach and mushroom stuffing for extra vegetables easily incorporated into your dinner. Use it with steak, chicken breast cutlets, dark meat chicken cutlets, salmon fillets, sole fillets, or flounder fillets.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 tablespoons olive oil, divided, plus more for drizzling
- 3⁄4 cup sliced mushroom caps
- 1⁄2 cup frozen spinach, defrosted and squeezed dry, packed
- 2 teaspoons zesty lemon pepper seasoning salt, plus more for finishing
- 5 thinly sliced sandwich steaks (about 1 pound)
1 Preheat oven to 350 ̊F. Lightly grease a baking dish, large enough to hold all of the rolls without touching, with cooking spray.
2 Heat 2 tablespoons olive oil in a frying pan, and sauté mushrooms, stirring over medium-high heat until softened and browned, 3 to 5 minutes.
3 Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-sized mixing bowl.
4 Add mushrooms, lemon pepper seasoning salt and remaining 2 tablespoons olive oil. Mix well to combine.
5 Evenly distribute filling amongst cutlets, about 2 tablespoons per cutlet and roll up like a jelly roll.
6 Place rolls seam-side down in prepared pan.
7 Lightly dust each roll with lemon pepper and drizzle with olive oil.
8 Bake at 350 ̊F for 25 minutes or until chicken is cooked through and no longer pink inside.