Mushroom and Cheese Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 Tbls butter 1/2 pound sliced mushrooms1 Tbls chopped green onion1/2 tsp seasoned salt 1/8 tsp ground nutmeg3 Tbls whole wheat flour 1 cup milk 2 Tbls sherry 5 large egg yolks 5 large egg whites 1 1/4 cups shredded Swiss cheese - divided use
1.) Melt butter in a skillet. Add chopped mushrooms and chopped green onion; cook, stirring, until all liquid evaporates, about 5 minutes.
2.) Add seasoned salt, nutmeg, and whole wheat flour. Gradually stir in milk and sherry.
3.) Blend in egg yolks one at a time, stirring well.
4.) In a separate bowl, beat egg whites with an electric mixer until stiff peaks form. Fold the whites into the mushroom mixture until just blended. Fold in 1 cup grated Swiss cheese.
Spoon the mixture into a buttered baking dish and sprinkle 1/4 cup grated Swiss cheese on top.
Bake at 350°F for 35 to 40 minutes or until puffy and golden.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TIPPYJO.
2.) Add seasoned salt, nutmeg, and whole wheat flour. Gradually stir in milk and sherry.
3.) Blend in egg yolks one at a time, stirring well.
4.) In a separate bowl, beat egg whites with an electric mixer until stiff peaks form. Fold the whites into the mushroom mixture until just blended. Fold in 1 cup grated Swiss cheese.
Spoon the mixture into a buttered baking dish and sprinkle 1/4 cup grated Swiss cheese on top.
Bake at 350°F for 35 to 40 minutes or until puffy and golden.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user TIPPYJO.
Nutritional Info Amount Per Serving
- Calories: 423.0
- Total Fat: 32.2 g
- Cholesterol: 301.6 mg
- Sodium: 266.3 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.1 g
- Protein: 27.9 g
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