Mushroom and Cheese Souffle

Mushroom and Cheese Souffle

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mushroom and Cheese Souffle calories by ingredient


Introduction

This recipe will make any dinner special. It's July 4th weekend and just picked up oyster mushrooms at the Batavia Farmers Market. This recipe will make any dinner special. It's July 4th weekend and just picked up oyster mushrooms at the Batavia Farmers Market.
Number of Servings: 4

Ingredients

    5 Tbls butter
    1/2 pound sliced mushrooms
    1 Tbls chopped green onion
    1/2 tsp seasoned salt
    1/8 tsp ground nutmeg
    3 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

Directions

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.



Number of Servings: 4

Recipe submitted by SparkPeople user TIPPYJO.