Ricotta roll with broccoli and mushrooms

Prepare the mushrooms:
Heat the olive oil in a skillet, add the sliced ​​mushrooms, 1/2 teaspoon salt and black pepper. Sauté until cooked. Set aside to cool.
Prepare the onion:
In the same skillet, add more olive oil if necessary and sauté the chopped onion until cooked.
Prepare the egg mixture:
In a large bowl, beat the eggs with salt and black pepper. Add the blended broccoli stem and mix well.
Bake the egg mixture:
Pour the egg mixture into a greased baking dish and bake in a 350°F (180°C) oven for 20 minutes.
Make the ricotta filling:
In a bowl, combine the ricotta cheese, fried mushrooms, minced garlic, and Italian herbs.
Assemble the roll:
Once the egg mixture is cooked and cooled, spread the ricotta filling evenly on top.
Wrap in parchment paper and refrigerate for 1 hour.
Serving suggestions:
Serve the sliced ​​roll with a fresh salad on the side.
It is also a great appetizer for a party.