2 tsp. vegetable oil
1 med. onion, finely chopped (about 1 c.)
8 oz. fresh mushrooms, finely chopped (about 2 c.)
12 oz. fresh spinach, stemmed, rinsed well, drained, and coarsely chopped (about 4 c.)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 slices firm-textured white bread, torn up
1 lb. lean ground veal
1/2 tsp. dried thyme leaves
1/2 tsp. dried rosemary leaves
1/2 c. club soda
1 tbsp. honey
Fresh herb sprigs (optional)
Quick Green Bean-Onion Saute (recipe below, optional)

Heat oven to 350 degrees; lightly grease jelly roll pan or shallow roasting pan.

In 12-inch skillet over medium-high heat, heat oil; add onion; cook about 2 minutes, stirring frequently until slightly softened. Add mushrooms; cook another 2 minutes, stirring frequently until mushrooms are softened and mushroom liquid has evaporated. Add spinach, salt, and pepper; cook, covered, 1 minute longer until spinach is wilted. Remove from heat; set aside.

In small bowl, combine bread and club soda; set aside briefly to soak. Meanwhile, in large bowl, combine veal, thyme, and rosemary. Gently squeeze excess soda out of bread; crumble bread into meat in bowl. Using hands or wooden spoon, blend just until mixed.

Roll out meat between 2 sheets of wax paper to 12-inch square about 1/4 inch thick. Spread reserved mushroom-spinach mixture over meat, leaving 1-inch border on all sides; roll meat up jelly roll fashion to enclose stuffing.

Carefully transfer stuffed meat roll, seam side down, to prepared pan; if necessary, reshape with hands. Bake 30 minutes. Remove from oven; brush roll with honey; bake 5 minutes longer to glaze.